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