Brioche panzanella with cherries, mint, basil and feta
Servings: 4
Author: Jenn Louis
- 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
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 vinaigretteMakes: 3 cups 1 c white balsamicvinegar 2c extra virginolive oil1T honey zest of 1 orange1 large shallot,sliced thinly Combine allingredients in bowl and stir together.
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.