This summer fruit panzanella is full of sweet, ripe cherries, blueberries, grilled nectarines, toasted gluten-free blueberry muffins and a sweet citrus dressing. Spoon over yogurt, vanilla ice cream or eat as is for a light, summer-filled treat.
I’ve had these Udi’s blueberry muffins in my freezer for months now (they freeze excellently).
At least 5 times a week, Ulysses would open the freezer for some reason, see the aforementioned muffins and ask me “can I eat these yet?”
The answer: a continual “no”.
*This Toasted Muffin Summer Fruit Panzanella recipe is sponsored by partner, Udi’s Gluten Free.
See, I’ve had this fruit panzanella in mind for longer than those muffins have even been in the freezer.
Visions of sweet, perfectly ripe summer fruit, a sweet citrus dressing, fresh herbs all tossed together with torn toasted pieces of those blueberry muffins have been floating around in my head since before the weather turned hot and summery.
But the recipe had to wait for that perfect mid-summer timing when the cherries are at their peak, irresistibly sweet, begging to be bought (even though they’ll end up costing the equivalent of half a tank of gas for just a small bag).
When the nectarines are in season enough to guarantee a sweet and juicy bite.
And, the blueberries are still hanging in there before they disappear for another year (or at least start coming from a different hemisphere).
It’s the same time of year when I’m making ciambotta every night for dinner on the savory front.
Finally, that time came, this fruit panzanella materialized and after months of crushing my husband’s muffin eating dreams (he’s seriously obsessed with them).
And I said “yes” when he opened the freezer and asked for the millionth time like a persistent little kid begging for a new toy.
I’ve had panzanella every which way in savory form; from crusty day old bread to cornbread, traditionally with the typical Italian tomato spin to a fall themed version with root vegetables but, I’ve never had it as a dessert.
After tasting this summer fruit panzanella though, I’m not sure I ever even want to go back to those savory ways.
The fruit is perfectly sweet, juicy and ripe and I just love how leaving the cherries whole makes it feel almost “hearty” as you eat it with big chunks of their goodness in almost every bite.
The dressing is both sweet and tangy in that delicious citrusy way and the Udi’s blueberry muffins soak up all that flavor while still offering little pieces of crunch around the edges from toasting them first.
Fresh herbs like basil and mint complete the summer vibe.
While I can assure you’d be completely happy eating this just as is, spooning it over some yogurt makes for the perfect summer breakfast.
Add some vanilla ice cream and pair it with a classic aperol spritz and it becomes the perfect summer dessert!
Love this recipe for fruit panzanella?
Try these summer inspired recipes: Summer BLTC Sandwich, Summer Harvest Cheddar Quesadilla, and Summer Slow Cooker Frittata.
Toasted Muffin Summer Fruit Panzanella
This summer fruit panzanella is full of sweet cherries, blueberries, grilled nectarines, toasted gluten-free blueberry muffins and a sweet citrus dressing.
For the dressing
- Zest of 1/2 an orange
- Juice of 1 orange
- Juice of 1/2 a lemon
- 2 tablespoons melted coconut oil
- 2 tablespoons honey
- 1 1/2 tablespoons apple cider vinegar
For the panzanella
- 3 cups pitted cherries
- 1 pint blueberries
- 2 nectarines
- 1 tablespoon melted coconut oil
- 2 Udi's blueberry muffins
- 2 tablespoons finely chopped basil and mint
For the dressing:
- Add all the ingredients to a small bowl and whisk until well combined.
For the panzanella:
- Preheat oven to 375 degrees. Crumble muffins onto a baking sheet and bake for 10-12 minutes until toasted and golden brown around the edges.
- Preheat grill to high. Brush nectarine halves with coconut oil and place cut side down onto the grill grates. Grill until charred and juicy. Remove from the grill and let cool for a few minutes then chop.
- Place the blueberries, cherries and chopped nectarines in a large bowl.
- Pour the dressing into the bowl and toss until well combined.
- When ready to serve, add the toasted muffin crumbles and herbs and toss gently to combine.
Nutrition Information:Yield: 8
Amount Per Serving: Calories: 288Total Fat: 10gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 8mgSodium: 132mgCarbohydrates: 49gFiber: 4gSugar: 37gProtein: 3g
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.
Sam @ Bites of Wellness
Sunday 30th of July 2017
This looks dreamy - and with the blueberry muffin as the bread, so perfect!! I'm loving all the perfectly ripe summer fruit as well! I've had to hold back on buying all the fruit but now I'm kind of regretting it!
Tuesday 25th of July 2017
Gina, this was seriously so delicious. I made it as a side dish last weekend and literally didn't want to share it with anyone. Thank you so much!
Running to the Kitchen
Wednesday 26th of July 2017
I'm so glad you liked it! I felt the same way and barely shared with my husband too ;)
Tuesday 25th of July 2017
What a great way to serve summer fruit!
Lisa @ Wine & Glue
Tuesday 25th of July 2017
Love this sweet twist on panzanella!
Friday 21st of July 2017
Oh I love this!! All the summer fruit looks so incredible! YUM!