Summer cherry panzanella

Prep 20 min
Total 25 min
Makes 4 Servings



4 slices
Italian bread, preferably day old
2 tbsp
2 cups
cherries, pitted and halved
341-g pkg
cherry tomatoes, halved
300 g
goat cheese, about one whole package
1/4 cup
chopped basil
sliced toasted almonds


1/4 cup
1/4 cup
red-wine vinegar
1 tsp
fresh pepper


  • PREHEAT barbecue to medium. Brush 1-in.-thick slices Italian bread with 2 tbsp olive oil. Barbecue until toasted and grill marks form, 2 to 3 min per side. Transfer to a plate. Cut garlic clove in half and rub the cut side on toasted bread. Chop bread into bite-sized pieces. It should measure about 5 cups.
  • WHISK 1/4 cup olive oil with red-wine vinegar and honey in a large bowl. Season with fresh pepper. Add cherries and tomatoes, to bowl. Toss to coat. Divide grilled bread among 4 plates. Scatter with cherry mixture, then sprinkle with crumbled goat cheese, basil and toasted sliced almonds.


Calories 635, Protein 22 g, Carbohydrates 46 g, Fat 41 g, Fibre 5 g, Sodium 601 mg. Excellent source of Iron

How to halve cherry tomatoes

Wine Pairings

Savoury cherry salad
Pair it with: A crisp pinot grigio.

Hailing from the higher altitudes of Trentino, Italy, this fresh white marries ripe pear, honey, nuts and spice with a good snap of acidity. It’s a perfect match with this fruity salad.

Top pick: Bollini Pinot Grigio, Italy, $19.

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