Summer Cherry Panzanella 🍒
I love a panzanella salad in the summer… but this one is even better by adding cherries! Never would I have thought to include them but they give a delicious twist to this classic! And the hot honey champagne vinaigrette? She pulls it all together with just the right balance of sweet heat and acidity. And of course, my personal fave, creamy burrata- I can’t get enough!!
Make sure you save this + here’s how to make it:
Ingredients:
For the salad:
• 2 slices sourdough bread, cut into 1” cubes (about 2 cups)
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 1 ½ cups halved cherries
• 1 cup thinly sliced cucumbers
• ½ cup watermelon radishes, quartered and thinly sliced
• 1 ¼ cup cherry or grape tomatoes, halved
• 1 small shallot, thinly sliced
• ¼ cup thinly sliced basil
• 1 ½ tbsp roughly chopped mint
• 4–6 oz burrata
• Optional: a pinch of aleppo pepper or crushed red pepper
For the dressing:
• 2 ½ tbsp champagne vinegar
• 2 ½ tbsp olive oil
• ½ tsp Dijon mustard
• ½ tsp hot honey (or regular honey)
• Pinch of salt and pepper
How to Make It-
1. Preheat your oven to 375°F. On a parchment-lined sheet, toss your sourdough cubes with olive oil, minced garlic. Bake for about 10 minutes, or until golden and crisp on the outside but still a little soft inside.
2. In a large bowl, gently toss together the toasted bread, cherries, cucumbers, radishes, tomatoes, shallots, basil, and mint.
3. In a small jar or bowl, whisk the champagne vinegar, olive oil, Dijon, hot honey, salt, and pepper until smooth and emulsified.
4. Transfer the salad to a serving platter, tear the burrata over the top, drizzle with vinaigrette, and finish with a sprinkle of aleppo or red pepper if you’re into a little kick.
