Panzanella with Cherries, Mint, Basil and Feta

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White balsamic vinaigrette - Makes: 3 cups

  • 1 cup white balsamic vinegar
  • 2 cup extra virgin olive oil
  • 1 tablespoon honey
  • zest of 1 orange
  • 1 large shallot, sliced thinly


  • 4 cups brioche or challah, made into 1-inch cubes
  • 1 1/2 cups cherries, pitted and halved
  • 10 large leaves basil, sliced into ribbons
  • 10 large leaves mint, sliced into ribbons
  • 2 ounces arugula leaves
  • 1/2 cup crumbled feta
  • 1 cup white balsamic vinaigrette or more as needed
  • Salt and Pepper



  • Combine all ingredients in bowl except olive oil and stir together
  • Incorporate olive oil in steady stream while continuing to stir


  • Preheat oven to  325-degree
  • Place brioche cubes onto a sheet pan and place in a preheated oven. Bake until completely dry and lightly golden, 20-25 minutes. Check half way through. 
  • Once the croutons are cool they can be held for 1 to 2 days in an airtight container.
  • In a large bowl, toss croutons with ½ cup white balsamic vinaigrette, allow croutons to soak up vinaigrette, 2-3 minutes.
  • Add remaining ingredients, season with salt and pepper and add a drizzle of vinaigrette.
  • Toss to combine. Add additional dressing as needed.