Cherry and pistachio panzanella
I’ve said it before and I’ll say it again: in my opinion, salads with croutons are the best!
This cherry and pistachio panzanella is simply marvellous, and is the perfect recipe for enjoying the cherry season!
- Servings: 4
- Preparation time: 20 minutes
Frequently asked questions
Excellent alternatives include almonds, sunflower seeds and pine nuts.
Ingredients
Dressing
- 1/4 cup (60 ml) olive oil
- 1/4 cup (60 ml) red wine vinegar
- 2 teaspoon (10 ml) honey
- 1 small clove garlic, minced
- 1/2 teaspoon (2.5 ml) dried oregano
- 3/4 teaspoon (3.75 ml) salt
- Pepper, to taste
Cherry panzanella
- 2 cups (300 g) sliced tomatoes
- 2 cups (270 g) halved cherries, pits removed
- 4 English cucumbers, cubed
- 3 cups (100 g) homemade or store-bought croutons
- 1 cup (30 g) basil leaves
- 1/3 cup (35 g) finely sliced red onion
- 1/3 cup (45 g) coarsely chopped pistachios
NEW!
The cutting board
Handcrafted in Canada from beautiful cherry wood, this sturdy and elegant board is a true joy to use every day. Each board is unique and develops a richer colour over time.
It transitions seamlessly from the kitchen to the dining table for serving, sharing, gathering and cooking, day after day.
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Preparation
Dressing
- In a small bowl, combine all dressing ingredients.
Cherry panzanella
- In a large bowl, combine all panzanella ingredients with vinaigrette. Let stand a few minutes to allow the croutons to lightly soak the dressing. Serve!
