Stone Fruit Panzanella Salad
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prep time
75 mins
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cook time
-
total time
1 hour 15 mins
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servings
4
ingredients
1 pint cherry tomatoes
2 medium zucchinis, quartered lengthwise and diced
1/4 cup Pompeian Robust Extra Virgin Olive Oil
3 cups of 1/2-inch ciabatta bread cubes
2 garlic cloves, minced
1 peach, diced
1 lb cherries, pitted and halved
1 Tablespoon Pompeian Organic Red Wine Vinegar
1 cup chopped basil
5 oz baby arugula
4 oz goat cheese, crumbled
balsamic syrup, for drizzling
preparation
- Heat oven to 350F.
- Arrange the tomatoes and the zucchini on a baking sheet lined with parchment paper. Toss with 1 Tbsp olive oil and salt, to taste. Roast for 40 minutes, stirring halfway through. Set aside.
- Meanwhile, toss the bread cubes with 2 Tablespoons olive oil, a pinch of salt, and the garlic. Bake for 20 minutes or until crispy and starting to brown, stirring halfway through. Let cool to room temperature.
- In a large bowl, toss the roasted vegetables with the croutons, fruit, red wine vinegar, remaining olive oil, basil, arugula, and goat cheese. Let sit for at least 10 minutes before serving. Serve drizzled with balsamic syrup.
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