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Cheese Curd Panzanella Salad

Goldenberry Cheese Curd Panzanella Salad

  • Author: Tiffany


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


  1. If making your own marinated curds, mix all of the ingredients with the cheese curds and refrigerate overnight, tightly covered.
  2. 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.
  3. 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.
  4. 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.
  5. 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.