Bread salad with cherries

Bread salad with cherries

Total: 20 min. | Active: 20 min.
Nutritional value / person: 634 kcal
, Fat: 41 g
, Carbohydrate: 49 g
, Protein: 15 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

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50 g unsalted, shelled pistachios, coarsely chopped
250 g bread, cut into cubes
2 tbsp olive oil
1 garlic clove, squeezed
¼ tsp salt
1 red onion, cut into thin slices


1 tbsp coarse-grain mustard
1 organic lemon, grated zest and 3 tbsp of juice
4 tbsp olive oil
¼ tsp salt
a little pepper
300 g cherries, pitted, halved
200 g celery, with greens, thinly sliced
80 g Kalamata olives, pitted, halved
1 bunch basil, finely chopped

To serve

4 burrata piccola
¼ tsp sea salt
a little pepper
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How it's done

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Toast the pistachios in a non-stick frying pan without any oil. Remove and set aside. Mix the bread with the oil, garlic and salt, fry with the onion in the same pan for approx 5 mins. until crispy, turning occasionally.


Combine the mustard, lemon zest, lemon juice and oil in a bowl, season. Add the cherries, celery and olives with the bread mixture, mix together. Mix in the basil.

To serve

Plate up the bread salad, tear the burrata and place on top, season. Scatter the reserved pistachios on top.

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