Sweet Summer Panzanella
A fresh summery fruit salad that makes the most of the season’s stone fruit and berries.
Servings Prep Time
4-6people 20minutes
Cook Time
20minutes
Servings Prep Time
4-6people 20minutes
Cook Time
20minutes
Ingredients
Instructions
  1. Preheat the oven to 170 degrees celsius. Line a baking tray with baking paper.
  2. Tear the panettone into rough chunks. Put them aside. Tip half of the raspberries and half of the blueberries into a small bowl. Crush with a fork and sprinkle over one tablespoon of the brown sugar. Set aside.
  3. In a small saucepan, melt the butter and the remaining two tablespoons of brown sugar over a medium heat.
  4. Toss the panettone in the butter and sugar mixture and add the chopped pecans. Spread out on the prepared baking tray and bake in the oven for 10 minutes. After this time, take the panettone out and mix it up again. Return it to the oven for a further 10 minutes. Remove from the oven and let it cool. At this stage it should be golden and it will crisp up as it cools.
  5. Chop each piece of stone fruit into eight wedges. Place it in a bowl. Add the remaining berries, baked panettone, the crushed berries and mint leaves (tear the bigger leaves into pieces if necessary) and mix the salad gently. Put into a bowl or on a plate to serve.
Recipe Notes

If you don’t have any panettone you can use a good quality fruit loaf instead.

Strawberries will work equally well in place of the raspberries and blueberries.

Make sure the stone fruit is ripe and juicy. Whilst the salad needs to be stored in the fridge, take it out for an hour or so before serving so that it can come to room temperature and the flavour of the fruit can be fully enjoyed.