Melon Panzanella



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Serves
4
Melon Panzanella

In this unexpected take on Panzanella, chunks of ripe melon take the place of tomatoes. But the unexpected star is the brine from the Peppadew peppers: Spicy, sweet, and tart, it combines with the melon's juices and soaks into the toasted bread.


Ingredients



2


thick slices large white country-style bread, cut into 1" pieces (about 5 cups)

¼


cup extra-virgin olive oil

3


Tbsp. white balsamic vinegar

1


cup jarred Peppadew peppers, torn into quarters, plus 1 Tbsp. brine

1


garlic clove, finely grated

1


tsp. finely chopped oregano


Kosher salt


Freshly ground black pepper

½


small juicy ripe cantaloupe (about 1½ lb.), rind and seeds removed, flesh cut into irregular bite-size pieces (about 4 cups)


Flaky sea salt


Directions



Step 1




Preheat oven to 400°. Arrange bread in an even layer on a rimmed baking sheet. Bake until golden and lightly crisped, about 9 minutes; let cool.






Step 2




Whisk oil, vinegar, brine, garlic, and oregano in a large bowl; season with kosher salt and pepper. Add Peppadews, cantaloupe, and toasted bread and toss to combine. Let sit, tossing occasionally, at least 15 minutes and up to 1 hour.






Step 3




Arrange salad on a platter and sprinkle with sea salt.





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