Cherry and Pistachio Panzanella

Name: Cherry and Pistachio Panzanella
Prep time: 20 min
Yield: 4 servings
Cuisine: Québécoise
Ingredients: 1/4 cup (60 ml) olive oil; 1/4 cup (60 ml) red wine vinegar; 2 teaspoons (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; 2 cups (500 ml) sliced tomatoes; 2 cups (500 ml) halved cherries, pits removed; 4 English cucumbers, cubed; 3 cups (750 ml) homemade or store-bought croutons; 1 cup (250 ml) basil leaves; 1/3 cup (80 ml) finely sliced red onion; 1/3 cup (80 ml) coarsely chopped pistachios

As I’ve said before, salads with croutons are the best in my opinion!

This cherry and pistachio panzanella is simply marvellous and the perfect way to enjoy cherries in season!

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Preparation time: 20 minutes
Servings: 4

Ingredients

Dressing

1/4 cup (60 ml) olive oil
1/4 cup (60 ml) red wine vinegar
2 teaspoons (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 (500 ml) sliced tomatoes
2 cups (500 ml) halved cherries, pits removed
4 English cucumbers, cubed
3 cups (750 ml) homemade or store-bought croutons
1 cup (250 ml) basil leaves
1/3 cup (80 ml) finely sliced red onion
1/3 cup (80 ml) coarsely chopped pistachios

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Preparation

Dressing

Combine all the dressing ingredients in a small bowl.

Cherry Panzanella

In a large bowl, mix all the panzanella ingredients with the vinaigrette. Leave to stand for a few minutes to allow the croutons to absorb some of the dressing. Then serve!

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