Bread Salad with Cherries, Goat Cheese and Arugula

Preheat the oven to 400° F.

Using a sharp knife, trim crust from the bread and discard the crust. Tear bread into rough, bite-sized pieces, enough to fill about 4 loosely packed cups. Dump bread onto a rimmed baking sheet and drizzle with olive oil. Toss to coat. Bake until crispy and golden in spots, shaking the pan once, 8 to 10 minutes.

Meanwhile, put about 1/3 of the cherries in a small bowl and crush them lightly with a fork, to release their juices.

When the bread is toasted, turn it out into a large bowl. While it is still hot, add the garlic, and toss well. Set aside to cool for a minute or two. Then add the cherries, both the smashed ones and the not-smashed ones, and toss.

Add 2 teaspoons balsamic vinegar and toss again. Add 1 tablespoon olive oil and a generous pinch of salt, and toss again. Taste and adjust vinegar, oil and salt as needed. Add about 2 handfuls of arugula, and toss one last time.

Finish with a generous amount of crumbled goat cheese and a few grinds of black pepper. Serve immediately.