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+ servings

Brioche panzanella with cherries, mint, basil and feta

Course: Appetizer, Salad
Servings: 4
Author: Jenn Louis

Ingredients

  • 4 cups brioche, made into 1-ince cubes
  • 1 1/2 cup Northwest Cherries, pitted and cut in half
  • 10 large leaves basil, sliced into ribbons
  • 10 large leaves mint, sliced into ribbons
  • 2 oz arugula leaves
  • 1/2 cup crumbled feta
  • 1 cup white balsamic vinaigrette recipe below
  • salt and pepper

Instructions

  • Place briochecubes onto a sheet pan and place in a preheated 325-degree oven. Bake untilcompletely dry and lightly golden.  Oncethe croutons are cool they can be held for 1 to 2 days in an airtightcontainer.
     
    In a large bowl,toss croutons with ½ cup white balsamic vinaigrette, allow croutons to soak upvinaigrette, 2-3 minutes. Add remaining ingredients, season with salt andpepper and add a drizzle of vinaigrette. Toss to combine. Add dressing asneeded to lightly coat all ingredients.
     
     
    White balsamic vinaigrette
    Makes: 3 cups
     
    1 c white balsamicvinegar
    2c extra virginolive oil
    1T honey
    zest of 1 orange
    1 large shallot,sliced thinly
     
    Combine allingredients in bowl and stir together.

Notes

Place brioche cubes onto a sheet pan and place in a preheated 325-degree oven. Bake until completely dry and lightly golden.  Once the croutons are cool they can be held for 1 to 2 days in an airtight container.
 
In a large bowl, toss croutons with ½ cup white balsamic vinaigrette, allow croutons to soak up vinaigrette, 2-3 minutes. Add remaining ingredients, season with salt and pepper and add a drizzle of vinaigrette. Toss to combine. Add dressing as needed to lightly coat all ingredients.
 
 
White balsamic vinaigrette
Makes: 3 cups
 
1 c white balsamic vinegar
2c extra virgin olive oil
1T honey
zest of 1 orange
1 large shallot, sliced thinly
 
Combine all ingredients in bowl and stir together.
Tried this recipe?Let us know how it was!