Summer cherry panzanella



20 min


25 min


4 Servings

Summer cherry panzanella

Summer cherry panzanella salad. Photo, Roberto Caruso.

Grilled bread, fresh fruit, vegetables and creamy cheese equals one of the best summer salads we've ever tasted.


  • 4 slices Italian bread , preferably day old
  • 2 tbsp olive oil
  • 1 garlic clove
  • 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 olive oil
  • 1/4 cup red-wine vinegar
  • 1 tsp honey
  • 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.

How to halve cherry tomatoes

Nutrition (per serving)

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