Bread Salad with Cherries, Goat Cheese and Arugula

Serves: 4 (as a first course)

Your rating: None (11 votes)

These ingredients are:
vegetarian iconVegetarian corn-free iconCorn-free egg-free iconEgg-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free

Ingredients

Preparation

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.

Each serving: 260 cal, 8.7g fat (3.5g sat), 11mg chol, 297mg sodium, 37.6g carb, 1.6g fiber, 7.3g protein

Recipe by Molly Wizenberg

Source: Published in A Homemade Life (Simon and Schuster, 2009)

Learn more about our recipes. View guidelines »

More about: arugula, bread, cherries, cruciferous vegetables, goat cheese, salad, summer

Comments

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Super Yummy!

The flavors all come together so well. I just ate it, and I want to eat it again.

By looking at the picture of the food item

By looking at the picture of the food item posted above only it seems very yummy so as I love to prepare new food item and eat it,I will surely try this out.
Read here

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