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Brioche Panzanella with Cherries, Mint, Basil & Feta

Brioche Panzanella with Cherries, Mint, Basil & Feta
  • Serving Size



  • 4 cups brioche, cut 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 ounces arugula leaves

  • 1/2 cup crumbled feta

  • 1 cup white balsamic vinaigrette or more as needed

  • Salt and Pepper to taste


  1. Preheat oven to 325°F.
  2. Place brioche cubes onto a sheet pan and place in the oven.
  3. Bake until completely dry and lightly golden.
  4. Once the croutons are cool they can be held for 1 to 2 days in an airtight container.
  5. In a large bowl, toss croutons with 1/2 cup white balsamic vinaigrette. Allow croutons to soak up vinaigrette, 2-3 minutes.
  6. Add remaining ingredients, season with salt and pepper and add a drizzle of vinaigrette. Toss to combine. Add dressing as needed to lightly coat all ingredients.
  7. For the white balsamic vinaigrette, combine 1 cup balsamic vinegar, 2 cups extra virgin olive oil, 1 tablespoon of honey, zest of 1 orange and 1 large shallot (thinly sliced) in a bowl; stir together. Makes 3 cups.
Bake Cheese Condiments Fruit Recipes Vegetable Vegetarian