Bread Salad with Cherries, Goat Cheese and Arugula

Bread Salad with Cherries, Goat Cheese and Arugula

Bread Salad with Cherries, Goat Cheese and Arugula

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


  • 6 ounces rustic white bread, preferably day-old
  • 1 tablespoon olive oil, plus extra for drizzling
  • 1/2 pound cherries, halved and pitted
  • 1/8 teaspoon pressed or crushed garlic
  • 2 teaspoons balsamic vinegar
  • Salt, to taste
  • 2 handfuls arugula
  • Fresh chèvre cheese, coarsely crumbled
  • Black pepper, to taste


Preheat oven to 400° F.

Using a sharp knife, trim crust from bread and discard 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 bread is toasted, turn it out into a large bowl. While it is still hot, add garlic and toss well. Set aside to cool for 1 to 2 minutes. Add cherries, both the smashed ones and the not-smashed ones, and toss.

Add 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 arugula, and toss one last time.

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

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