Yes, but you can't call it panzanella. Nothing Italian about it.
It's made with cut-up strawberries, Bing cherries and white peaches, and the bread is a torn-up croissant.
It definitely features the sweetness of the fruit, but it's not dessert.
The fruit was macerated in a splash of good balsamic vinegar (I dragged out the 12-year-old for this) and some decent chardonnay vinegar. I happened to have a bottle of Knudsen's fruit juice concentrate in black cherry, so I dribbled in some of that too, as well as a teensy smidgeline of honey.
(This is not a recipe! This is merely a confession. Or, OK, maybe a boast.)
Anyway, everything was seasoned with black pepper and sea salt (a surprising amount of both), as well as some chopped fresh sage and marjoram.
Close to serving time the torn-up croissant went in, to sop up some flavors.
And finally, each serving got a dollop of crème fraîche.
Two remarks: 1) Really yummy. 2) What else can I do this with?