Black Cherry Panzanella
As a chef whose career has orbited around Traverse City, Michigan, the esteemed “Cherry Capital of the World,” chef Bryon “Fig” Figueroa has often made a point of dotting his menus with cherry-centric dishes. One of his favorites is this black cherry panzanella, a simple, sweet and satisfying bread salad that Figueroa made into a summer staple at the new restaurant, Northport Pub & Grille in the small Michigan town of Northport.
Black Cherry Panzanella
Yields: 6 to 8 servings
- 1 loaf Italian bread
- 1 cup (8 oz) extra-virgin olive oil
- ¼ cup (2 oz) balsamic vinegar
- 2½ cups sweet black cherries, divided
- cracked black pepper
- salt
- ½ cup loosely packed fresh basil leaves, thinly sliced
- ½ cup salted pistachios, toasted
- 1 package (5 oz) baby mixed salad greens
- 4 oz goat cheese or feta cheese, crumbled
Tear bread into bite-sized pieces or slice into 1-inch chunks; spread bread on cookie sheets or large rimmed baking pans, ideally in single layer to expedite drying. Let stand, uncovered, at room temperature at least 3 hours or up to overnight to allow bread to dry out.
Remove pits from cherries. In blender or with immersion blender, puree oil, vinegar and ½ cup cherries until well blended. Add pepper and salt to taste. Cut remaining 2 cups cherries in half. In large bowl, toss dried bread with dressing, basil and pistachios. Divide salad greens between desired number of salad plates; top with panzanella. Sprinkle with pepper, salt, goat cheese and cherries.
