Late summer in Ontario yields some of the finest stone fruit and pears of the year, and firing up the grill is the best way to showcase them in a panzanella. This recipe pairs deeply charred sourdough and juicy tomatoes with peaches, pears, and plums treated to distinct cooking techniques so their individual textures shine through.
Grilling the peaches caramelizes their natural sugars, roasting the plums concentrates their tart richness, and keeping the pears raw adds an essential crisp bite. Folded together with creamy fior di latte and a punchy shallot red wine vinaigrette, this dish delivers an extraordinary blend of savoury, sweet, and smoky elements. It is robust enough to serve as a light main course or as the centerpiece side dish for your next backyard dinner.
This Late Summer Stone Fruit Panzanella recipe was created in partnership with Ontario Tender Fruit. Opinions in this post are always our own.
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Why We Love This Recipe
- Textural Contrast: Cool, crisp raw pears, velvety roasted plums, soft grilled peaches, and chewy sourdough create an engaging bite every time.
- Balanced Flavours: The bright acidity of the red wine vinaigrette balances the natural sweetness of ripe stone fruit and pears.
- Maximum Tomato Juice Absorption: Salting the heirloom tomatoes draws out rich juices that soak into the grilled sourdough base without making it soggy.
- Showcases Local Produce: It highlights peak-season Ontario orchard fruit alongside fresh garden basil and heirloom tomatoes.
What is Panzanella?
Panzanella is a classic Tuscan chopped salad traditionally made with soaked stale bread, ripe summer tomatoes, olive oil, and vinegar. In this modern Ontario orchard variation, we increase the proportion of hearty grilled sourdough to absorb both the fresh tomato juices and the sweet, vibrant fruit drippings.
Ingredients
Roasted Blue Plums
- Blue plums
- Extra virgin olive oil
- Kosher salt
Tomatoes & Orchard Fruit
- Heirloom or field tomatoes
- Kosher salt
- Peaches
- Pears
- Yellow plums
Grilled Sourdough
- Rustic sourdough
- Extra virgin olive oil
- Garlic
- Kosher salt
Shallot Red Wine Vinaigrette
- Shallot
- Red wine vinegar
- Dijon mustard
- Honey
- Kosher salt
- Black pepper
- Extra virgin olive oil
To Finish
- Fresh mozzarella or fior di latte
- Basil leaves
- Black pepper
- Extra virgin olive oil
See recipe card below for quantities.
Instructions
Roast the Blue Plums
Preheat your gas grill to 425°F (220°C). Halve 4 of the blue plums through the stem, remove the pits, and cut each half into 2 wedges to yield 16 pieces. Toss gently with 1 teaspoon olive oil and a pinch of kosher salt. Arrange skin-side down on a parchment-lined sheet pan. Roast for 8 to 12 minutes until softened and caramelized around the edges while still holding their shape. Set aside to cool, preserving any released juices. Slice the remaining fresh blue plum into 8 wedges for plating.
Salt the Tomatoes
Place the tomato wedges into a large mixing bowl and sprinkle with ½ teaspoon kosher salt. Toss gently and let stand at room temperature for 20 minutes. The tomatoes will release seasoned juices that serve as a base for the salad. Do not drain.
Make the Vinaigrette
In a small bowl, combine the minced shallot and red wine vinegar. Let stand for 10 minutes to soften the bite of the shallot. Whisk in the Dijon mustard, honey, ½ teaspoon kosher salt, and black pepper. Slowly drizzle in the ½ cup olive oil while whisking constantly until emulsified.
Prep the Pears and Yellow Plums
Quarter and core the pears, then cut each quarter lengthwise into 2 slender wedges (16 wedges total). Leave the skins on. Toss the pear wedges in a small bowl with 1 tablespoon of the prepared vinaigrette to slow oxidation and add flavour. Cover and refrigerate. If using yellow plums, halve and pit them, keeping them raw.
Grill the Sourdough
Slice the sourdough ¾ to 1 inch thick, then tear into generous 1½-inch rustic pieces. Toss with 3 tablespoons olive oil and a pinch of salt. Place in a grill basket and cook for 2 minutes per side, until golden with lightly charred edges (optional). In the last minute of cooking, toss the garlic halves in with the toasted bread pieces. Set the toasted sourdough pieces aside to cool slightly.
Grill the Peaches
Increase grill temperature to high (475°F to 500°F / 245°C to 260°C). Cut each peach into 6 substantial wedges, keeping skins on. Brush cut surfaces lightly with olive oil. Place directly on clean, oiled grates for 45 to 60 seconds per side until clear grill marks form and the fruit softens slightly. Transfer to a plate to cool for 5 minutes.
Assemble and Rest the Base
Pour the accumulated tomato juices over the grilled sourdough in a large bowl and toss gently. Add two-thirds of the grilled peaches, the raw pear slices and the yellow plums, Gently toss.
In the bowl with the tomatoes, add the roasted blue plums and the juices, half of the torn basil, and two-thirds of the torn mozzarella. Drizzle with 3 to 4 tablespoons of vinaigrette and fold gently 2 or 3 times.
Let both bowls stand for 8 minutes to allow the sourdough corners to soak up the dressing while retaining a chewy structure.
Plate and Serve
Spoon from both the sourdough & tomato bowls onto a wide, shallow platter, turning several pieces of sourdough upward to highlight the charred crust. Scatter the remaining third of fresh mozzarella, the pear slices, reserved grilled peaches, roasted blue plum wedges, fresh plum wedges, and yellow plum halves over top. Tuck the remaining basil throughout, drizzle with a bit more vinaigrette, finish with cracked black pepper, and serve immediately. Serve extra vinaigrette on the side.
Tips, Substitutions & Serving Suggestions
- Bread Selection: High-hydration, open-crumb rustic sourdough works best. Avoid light sandwich breads, as they will dissolve once mixed with tomato juices.
- Selecting Fruit: Use stone fruit that yields slightly to pressure but remains firm. Overripe fruit will collapse on the grill or when folded into the salad.
- Cheese Alternatives: While fior di latte offers a clean milk flavour, torn burrata or salted fresh ricotta can be substituted.
- Serving Pairings: Serve alongside grilled pork chops, flank steak, or spatchcock chicken for an outdoor dinner.
Love This Stone Fruit Panzanella Recipe? Try These Next:
- Poached Pear Puff Pastry
- Pan Seared Peaches with Burrata & Prosciutto
- Grilled Peach & Tomato Crostini with Whipped Feta
- Honey Roasted Pears with Mascarpone and Pistachios
- Hot Honey Peach Puff Pastry with Mascarpone
📖 Recipe
Late Summer Stone Fruit Panzanella
Ingredients
➡️Note About Scaling the Recipe: When scaling to 2X or 3X, the light grey ingredient notes and the instructions remain unchanged. Please adjust as needed.
Roasted Blue Plums
- 5 medium blue plums ripe but firm (4 for roasting, 1 reserved for fresh serving)
- 1 teaspoon extra virgin olive oil
- 1 pinch Windsor Kosher salt
Tomatoes & Orchard Fruit
- 1½ lb ripe heirloom or field tomatoes 680 g, cut into irregular wedges
- ½ teaspoon Windsor Kosher salt
- 3 medium peaches ripe but firm, about 1 lb (450 g total)
- 2 medium pears ripe but firm
- 3 to 4 small yellow plums optional
Grilled Sourdough
- 14 oz rustic sourdough 400 g, preferably day-old
- 3 tablespoon extra virgin olive oil
- 1 large garlic clove halved (optional)
- 1 pinch Windsor Kosher salt
Shallot Red Wine Vinaigrette
- 3 tablespoon finely minced shallot
- ¼ cup red wine vinegar 60 ml
- 1¼ teaspoon Dijon mustard
- 1¼ teaspoon honey
- ½ teaspoon Windsor Kosher salt
- ¼ teaspoon freshly ground black pepper
- ½ cup extra virgin olive oil 120 ml
To Finish
- 8 oz fresh mozzarella or fior di latte 225 g, thoroughly drained
- 1 packed cup fresh basil leaves small leaves left whole, large leaves torn
- Freshly ground black pepper
- Extra virgin olive oil for finishing
Instructions
Roast the Blue Plums
- Preheat your gas grill to 425°F (220°C). Halve 4 of the blue plums through the stem, remove the pits, and cut each half into 2 wedges to yield 16 pieces. Toss gently with 1 teaspoon olive oil and a pinch of kosher salt. Arrange skin-side down on a parchment-lined sheet pan. Roast for 8 to 12 minutes until softened and caramelized around the edges while still holding their shape. Set aside to cool, preserving any released juices. Slice the remaining fresh blue plum into 8 wedges for plating.
Salt the Tomatoes
- Place the tomato wedges into a large mixing bowl and sprinkle with ½ teaspoon kosher salt. Toss gently and let stand at room temperature for 20 minutes. The tomatoes will release seasoned juices that serve as a base for the salad. Do not drain.
Make the Vinaigrette
- In a small bowl, combine the minced shallot and red wine vinegar. Let stand for 10 minutes to soften the bite of the shallot. Whisk in the Dijon mustard, honey, ½ teaspoon kosher salt, and black pepper. Slowly drizzle in the ½ cup olive oil while whisking constantly until emulsified.
Prep the Pears and Yellow Plums
- Quarter and core the pears, then cut each quarter lengthwise into 2 slender wedges (16 wedges total). Leave the skins on. Toss the pear wedges in a small bowl with 1 tablespoon of the prepared vinaigrette to slow oxidation and add flavour. Cover and refrigerate. If using yellow plums, halve and pit them, keeping them raw.
Grill the Sourdough
- Slice the sourdough ¾ to 1 inch thick, then tear into generous 1½-inch rustic pieces. Toss with 3 tablespoons olive oil and a pinch of salt. Place in a grill basket and cook for 2 minutes per side, until golden with lightly charred edges (optional). In the last minute of cooking, toss the garlic halves in with the toasted bread pieces. Set the toasted sourdough pieces aside to cool slightly.
Grill the Peaches
- Increase grill temperature to high (475°F to 500°F / 245°C to 260°C). Cut each peach into 6 substantial wedges, keeping skins on. Brush cut surfaces lightly with olive oil. Place directly on clean, oiled grates for 45 to 60 seconds per side until clear grill marks form and the fruit softens slightly. Transfer to a plate to cool for 5 minutes.
Assemble and Rest the Base
- Pour the accumulated tomato juices over the grilled sourdough in a large bowl and toss gently. Add two-thirds of the grilled peaches, the raw pear slices and the yellow plums, Gently toss.
- In the bowl with the tomatoes, add the roasted blue plums and the juices, half of the torn basil, and two-thirds of the torn mozzarella. Drizzle with 3 to 4 tablespoons of vinaigrette and fold gently 2 or 3 times.
- Let both bowls stand for 8 minutes to allow the sourdough corners to soak up the dressing while retaining a chewy structure.
Plate and Serve
- Spoon from both the sourdough & tomato bowls onto a wide, shallow platter, turning several pieces of sourdough upward to highlight the charred crust. Scatter the remaining third of fresh mozzarella, the pear slices, reserved grilled peaches, roasted blue plum wedges, fresh plum wedges, and yellow plum halves over top. Tuck the remaining basil throughout, drizzle with a bit more vinaigrette, finish with cracked black pepper, and serve immediately. Serve extra vinaigrette on the side.
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Notes
Tips, Substitutions & Serving Suggestions
- Bread Selection: High-hydration, open-crumb rustic sourdough works best. Avoid light sandwich breads, as they will dissolve once mixed with tomato juices.
- Selecting Fruit: Use stone fruit that yields slightly to pressure but remains firm. Overripe fruit will collapse on the grill or when folded into the salad.
- Cheese Alternatives: While fior di latte offers a clean milk flavour, torn burrata or salted fresh ricotta can be substituted.
- Serving Pairings: Serve alongside grilled pork chops, flank steak, or spatchcock chicken for an outdoor dinner.
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