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Feta Panzanella with Pickled Cherries

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Pickled cherries tossed with earthy heirloom tomatoes, crunchy cucumbers, and creamy feta make this a memorable take on a summer panzanella.

PHOTOGRAPHY by
Olivia Hayo
|
October 21, 2020
Ingredients
SERVINGS:
6 serving(s)
FOR THE PICKLED CHERRIES
1/3 cup vinegar
1/4 cup water
2 teaspoons sugar
1 teaspoon salt
1/2 cup fresh cherries, halved, pitted
FOR THE CROUTONS
1/2 loaf of hearty bead, cut into 1" cubes
1 tablespoon olive oil
1/2 teaspoon garlic powder (or 1 small clove, grated)
FOR THE SALAD
3 heirloom tomatoes, quartered and halved
2 Persian cucumbers, cut into 1"pieces
1/2 cup feta, large crumble
2 tablespoons extra-virgin olive oil
1 lemon, juiced
Handful of basil leaves
Flaky sea salt and black pepper

Instructions

Make the Pickled Cherries
In a sealable jar add vinegar, water, sugar, and salt. Close tightly and shake until salt and sugar dissolve. Open and add the cherries. Refrigerate for 1 hour or overnight.

Make the Croutons
Preheat the over to 400 degrees.
On a baking sheet toss cubed bread with olive oil and garlic. Spread out in an even single layer. Bake, tossing halfway through, until crisp and golden brown like a crouton, about 5 minutes. Set aside.

Make the Salad & Brint It All Together
In a large bowl, add croutons, tomatoes, cucumbers, feta, and drained pickled cherries. Drizzle with olive oil and lemon juice. Add basil leaves and season with salt and pepper. Gently toss and serve.

ABOUT THE CONTRIBUTORS
Olivia Hayo
Olivia Hayo is a chef, recipe developer, and photographer. She has a Masters in Food Culture, Communications, and High-Quality Products from the...
more about this contributor
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