This Seattle-inspired Cheese Curd Panzanella Salad is a twist on a classic Tuscan tomato and bread salad. The salad incorporates marinated cheese curds with grilled sourdough bread, fresh tomatoes, and goldenberries.
For the Marinated Cheese Curds:
Buy them marinated (such as Beecher’s) or make your own:
- 6 ounces cheese curds
- 3 tablespoons olive oil
- 2 garlic cloves, minced
- 1 tablespoon chopped fresh parsley
- 2 teaspoons chopped fresh thyme
- 2 teaspoons chopped fresh rosemary
- Pinch of red pepper flakes
For the Salad:
- 1 small bunch spring lettuce
- 1 small bunch radishes, sliced
- 1 1/2 cups goldenberries, halved
- 1 pound heirloom tomatoes, cubed
- 1/2 pound rustic sourdough bread, cubed
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- 2 tablespoons chopped basil
- 2 tablespoons chopped parsley
- Sea salt and pepper, to taste
- If making your own marinated curds, mix all of the ingredients with the cheese curds and refrigerate overnight, tightly covered.
- Grill or sear the sourdough. If grilling, brush with olive oil and grill thick slices before cubing. If searing, heat a pan with olive oil and sear cubed bread until evenly browned and toasted.
- Make the vinaigrette by mixing the olive oil, red wine vinegar, and sea salt and pepper to taste. Whisk or shake vigorously in a mason jar until combined.
- Combine the tomatoes, goldenberries, radishes, toasted bread, and cheese curds. Pour the vinaigrette and let sit at room temperature, tightly covered, for a half hour.
- Serve the panzanella salad over fresh spring lettuce. Right before serving, season to taste with additional salt and pepper, if needed, and toss in the fresh basil and parsley.