Stone Fruit & Cherry Tomato Panzanella with Fior Di Latte Mozzarella Recipe
Photo credit: Sarah Fritsche
If there’s one salad that perfectly captures the flavors of summer, it’s insalata caprese.
As the name implies, the salad has ties with the Italian island of Capri, though exactly how is a bit hazy. In her book, “A Taste of Naples: Neapolitan Culture, Cuisine, and Cooking,” food writer Marlena Spieler tracks the salad’s origins, noting that some believe it found popularity among the island’s jet set crowd in the 1950s. Others say insalata caprese first became popular in the late 1920s when it was served by Filippo Marinetti, leader of the Italian Futurist movement. Yet another account claims the salad’s lineage dates back to as early as 1910.
Whatever its origins, there’s no doubt that the salad is still beloved to this day; and for good reason.
Photo by Dario Krejci on Unsplash
The classic combination of juicy tomatoes, fresh basil leaves, and creamy mozzarella, all accented with a drizzle of extra virgin olive oil, is as unfussy as it is delicious. With its colorful green, white, and red–– a nod to the Italian flag––it’s a feast for the eyes. It also travels well and tastes even better when it’s had a chance to sit at room temperature for a bit, making it a welcome addition to any picnic table spread.
In my kitchen, caprese salads are in regular rotation when tomatoes are at their peak, though I must admit that I do occasionally suffer from caprese fatigue. (It turns out, there can be too much of a good thing.)
This is why I like to mix things up with my summertime salad routine, using the aspects of a classic caprese––the balanced blend of sweet, tart, creamy, and herbaceous––as a jumping off point.
One of my most crowd-pleasing riffs is a deconstructed caprese appetizer. I toss halved grape or cherry tomatoes with homemade pesto and serve alongside Bellwether Farms’ luscious whole milk basket ricotta. I spoon dollops of the fresh cheese, made from whole Jersey cow’s milk, onto Rustic Bakery’s olive oil and sel gris crispy flatbread crackers and garnish with the dressed tomatoes.
I also look to local Bay Area chefs for inspiration.
Instead of tomatoes, I might take a cue from Yoni Levy, former Executive Chef of Outerlands, a beloved neighborhood restaurant in San Francisco’s Outer Sunset, and combine fresh and dehydrated strawberries with thinly shaved fennel, and gooey burrata.
Or swap out the mozzarella for a different cheese altogether. At Kokkari Estiatorio, a popular Greek fine dining establishment in the Financial District of San Francisco, Chef/Partner Erik Cosselmon has been known to pair manouri cheese, a semi-soft cheese made from goat’s or sheep’s milk, with peppery baby arugula, sliced tomatoes, and peaches.
My favorite incarnation, though, is this streamlined version of a panzanella from San Francisco Chef Melissa Perello (Frances, Octavia). Warm, lightly charred stone fruit (peaches and nectarines are my go-to combo), are complemented by the pop of sweet cherry tomatoes, herby torn basil, and creamy Belfiore fior di latte mozzarella. Enjoyed on its own as a vegetarian main dish or served alongside grilled chicken or steak, this worthy riff on the beloved caprese salad is nothing short of glorious.
Photo credit: Sarah Fritsche
Stone Fruit and Cherry Tomato Panzanella with Fior Di Latte Mozzarella
Serves 8 to 10
1 sweet baguette, cut or torn into bite-size chunks
6 tablespoons olive oil, divided, plus more for drizzling
1 clove garlic, peeled and smashed
Kosher salt and freshly ground black pepper to taste
¼ cup thinly sliced shallot
2 tablespoons red wine vinegar
1 pint (about 12 ounces) cherry tomatoes, stems removed and halved
1 cup basil leaves, torn or roughly chopped
2 to 3 large peaches, nectarines, or other stone fruit, pitted and halved
12 ounces fior di latte mozzarella or buffalo mozzarella, drained and cut or torn into bite-size chunks
Instructions:
Preheat oven to 400°F.
In a large bowl, toss the baguette chunks with 3 tablespoons olive oil, garlic, and season with salt and pepper. Spread the baguette chunks onto a baking sheet and toast until golden and crisp, about 10 minutes. Let cool slightly.
In the same large bowl, combine the shallots with the vinegar and 2 tablespoons olive oil. Season with a pinch of salt and pepper. Add the toasted baguette chunks, tossing to combine, then gently fold in the cherry tomatoes and torn basil leaves. Taste and adjust seasoning, if desired.
Place a cast-iron skillet over high heat. Lightly brush the stone fruit with the remaining tablespoon of olive oil. When the skillet is hot, place the stone fruit cut side down and cook until lightly charred, about 1 minute. Flip and cook for another 30 seconds. (The fruit should be tender, but not cooked so much that it’s falling apart.) Transfer the fruit to a cutting board, let cool slightly, then slice into bite-size wedges.
When ready to serve, transfer the bread mixture to a large serving platter. Scatter the stone fruit over the top, along with the mozzarella, and season with a bit more salt and pepper. Drizzle with more olive oil, if desired, and serve.