Summer cherry panzanella


  • Prep Time20 mins
  • Total Time25 mins
  • Makes4 Servings
Summer cherry panzanella

Summer cherry panzanella salad. Photo, Roberto Caruso.

Chatelaine Triple Tested

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.

Nutrition (per serving)

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

Wine Pairings

Summer cherry panzanella

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.