Recipe Home > Salads > 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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