Stone Fruit, Tomato and TomaProvence Panzanella

Stone Fruit, Tomato and TomaProvence Panzanella

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Serves 6


3 cups cubed crusty bread (baguette or ciabatta)

6 tablespoons olive oil, divided

kosher salt and pepper

3 tablespoons white wine vinegar

1 teaspoon dijon mustard

pinch of crushed red pepper flakes

2-3 peaches, nectarines, and or red plums sliced

1 heirloom tomato, cut into large chunks

½ cup cherry tomatoes, halved if large

2 tablespoons toasted pine nuts

4 oz Point Reyes TomaProvence

flaky sea salt 

½ cup fresh basil, torn


Preheat oven to 425F.


On a baking sheet, combine the bread with 2 tablespoons olive oil, and a pinch of salt. Transfer to the oven and bake for 8-10 minutes, until bread is toasted.


For vinaigrette, combine vinegar and mustard in a small bowl.  Slowly add remaining 4 tablespoons olive oil, whisking to emulsify.  Season to taste with salt and pepper.


In a large salad bowl, combine toasted bread, peaches, tomatoes, pine nuts and red pepper flakes. Add vinaigrette and toss well to combine. Let sit 5-10 minutes .


Shave TomaProvence over salad and give it one more gentle toss.  Season with flaky sea salt and fresh basil.