Italian · lunch
32m
Total time
4
Servings
530
kcal
easy
Difficulty
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FAQ · Things people ask
Yes. Fresh bread absorbs liquid instantly and turns to paste. Day-old ciabatta that has dried for 24 hours is ideal. If you only have fresh bread, tearing it and toasting it in a hot oven with olive oil until deeply golden gives you the same structural integrity through a different route — which is exactly what this recipe does.
Nectarines hold their shape better than very ripe peaches and have a cleaner tartness that complements the tomato acidity. White peaches bring floral sweetness. Plums add a deeper tartness. Cherries add colour and pop. Use whatever is at peak ripeness — the fruit should be sweet but firm enough not to fall apart when tossed.
Prep all components in advance, but assemble no more than 15–20 minutes before serving if you want any textural contrast in the bread. The stone fruit releases more juice as it sits, so the salad gets wetter over time. Add the basil and burrata — if using — right before the bowl hits the table.
Red wine vinegar is traditional and the right call here — its fruitiness pairs with stone fruit better than the sharper edge of white wine vinegar. Sherry vinegar works well if you want a slightly more complex result. Avoid balsamic; it is too sweet and heavy.
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