Spiced Melon Panzanella
This salad has a split personality: it can pose as either a satisfying lunch or pre-dinner bite when served in smaller portions.
Ingredients
- 1 cantaloupe Cut into 1-2" cubes
- 1/2 red onion Sliced into thin half moons
- 8 oz mozzarella ball Torn into irregular 1" pieces
- 2 cups bread Any will do, like Italian loaf, foccacia, Dave's Killer Bread, etc. - torn into 1" irregular cubes
- 1/2 cup olive oil
- 3 oz prosciutto Optional
- 1 avocado Sliced into small wedges
- 1/4 cup basil Roughly chopped, plus more for garnish
- 1 lemon Juiced
- 2 tsp salt
- 2 tsp black pepper
- 1 tsp crushed red pepper
Instructions
- Preheat oven to 400F. Toss bread cubes in a large bowl with 1 tsp salt. Arrange in an even layer on a parchment-lined baking sheet and bake for 12-15 minutes (you want bread cubes to be golden & crouton-like in texture). Remove from baking sheet and set aside.
- In a large bowl toss melon cubes with 2 tbsp olive oil, crushed red pepper, 1 tsp black pepper and 1/2 tsp salt. Refrigerate until ready to use.
- If using prosciutto, one slice at a time, place prosciutto slice between two paper towels and microwave for 45 seconds (or until crisp). Allow to cool and crumble in a small bowl. Repeat with remaining prosciutto slices.
- In a small bowl combine juice of one lemon and remaining oil, salt and pepper. Whisk until well combined.
- When you're ready to serve your Panzanella salad, add all ingredients except sliced avocado to a large bowl.
- Gently combine. Serve salad topped with avocado slices and more basil.
