Stone Fruit Panzanella Salad
The classic Italian bread salad gets a fruity twist with the addition of nectarines and/or peaches. Toss the salad with the honey vinaigrette just before you’re ready to serve. Stone Fruit...
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Ingredients
- 4 cups day-old Italian bread cubes, toasted
- 2 nectarines or peaches, pitted and sliced
- 2 large heirloom tomatoes, cut into wedges
- ½ cup sliced red onion
- 1 cup fresh mozzarella pearls (bocconcini)
- ½ cup sliced fresh basil, plus more whole basil for garnish
- ½ cup extra-virgin olive oil
- ¼ cup white balsamic vinegar
- 2 tablespoons Savannah Bee Company® honey (we used Tupelo Honey)
- 1 tablespoon Dijon mustard
- Salt
- freshly ground pepper
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