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Honey Panzanella Fruit Salad

  • Author: Deanna Segrave-Daly
  • Yield: 8 servings 1x


A mash-up of fruit cup and the Italian bread salad – the perfect dish for summer parties, picnics and barbecues.


Units Scale
  • 6 cups Challah bread, cubed
  • 1 tablespoon olive oil
  • 7 cups sliced fruit (like cherries, strawberries, blackberries, apricots, kiwifruit, mango and peaches)
  • 1/2 cup orange juice
  • Zest of one orange
  • 1 tablespoon honey
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1/3 cup fresh mint, torn
  • Honey for serving


  1. Preheat oven to 400 degrees Fahrenheit.
  2. In a large bowl, toss Challah bread and olive oil. Spread on a tray with a lip. Bake in oven for 5 – 7 minutes, until toasted (stir a few times.) Remove from oven.
  3. While bread is toasting, add cut fruit to a large bowl (if you are using berries or kiwifruit, save until you ready to serve.) Add orange juice, orange zest, 1 tablespoon honey, vanilla and salt. Gently toss and let sit on counter for 15 – 30 minutes. (You can mix together a day early – without the berries – and refrigerate. Let fruit come to room temperature before serving.)
  4. When ready to serve, add berries and/or kiwifruit (if using), toasted Challah bread and mint. Toss very gently until bread is thoroughly soaked.
  5. Place in serving bowls and drizzle with extra honey (if desired.)