I’m pretty sure you’ll be amazed by how good and easy this summer Panzanella is.
Cherries have always been one of my favorite fruits ever. I like them so much that every time I decided I wanted to cook with them, there were never enough left. ?I know!! I love them; I can eat them all day long! Until one day I decided to add one or two to my oats in the morning, then into my chia pudding and then into a salad. And all of the recipes worked out perfectly well and delicious.
And it also helped that Super Fresh Growers sent some of their amazing cherries to my house. So I had enough to eat and cook and play around with different recipes. They also invited me to their beautiful cherry orchard. Omg, what a place! The orchard is in Yakima, Washington State, and the area is breathtaking. We got there early in the morning; the sun was barely out, the light and the weather were perfect. But the cherries… and the cherry trees,… and the harvesting experience … THE BEST.
The trees were filled with ready to harvest cherries and I ate and ate and ate freshly harvested cherries the entire time. Lauren, from the Two Bite-Cherries™ team, taught us how to cut them from the trees, how to properly place them in the basket, and how to place them in the container that takes them from the orchards, to the plant to get packed and shipped.
In this video, you’ll see all the process. I really enjoyed this trip so much! I loved meeting the people that grow and harvest the food we eat, being in the land that grows it and learning all about it truly makes a difference in the way I look at food. It makes me appreciate it even more, and of course, my love and craziness for cherries grew like 1000 times more.
So here is the recipe for this delicious and different
summer Panzanella with cherries and basil-avocado dressing
and I hope you like it as much as I do. The combination of textures and flavors is fantastic in this salad, and the dressing goes well with this flavor combination or any other that you wish. If you make this salad, please share your creation on Instagram with @piloncilloyvainilla so I can see it. I love seeing what you create!
Summer Panzanella with cherries and basil-avocado dressing
- 4 large handfuls of greens
- 1 corn cob roasted and shaved
- 1 plum thinly sliced
- 1 cup cherries halved and pitted
- 10-15 Mint leaves torn
- Torn pieces of a baguette about 2 cups
- ¾ cup basil leaves
- ½ avocado
- 4 tablespoons white wine vinegar or other soft vinegar
- 1 garlic clove peeled and roughly chopped
- ½ cup of olive oil
- A good pinch of salt
- To make the salad put all the ingredients on a platter.
- For the dressing put all the ingredients in a blender jar and blend until creamy and smooth. Check for seasoning and adjust if necessary.