Melon Panzanella Recipe

Cooking Directions

• STEP 1.Preheat the oven to 350°F (175°C).
• STEP 2.Cut the bread into bite-sized cubes and spread them on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Bake for about 10 minutes, or until the bread is golden and crispy.
• STEP 3.In a large bowl, combine the melon cubes, cherry tomatoes, red onion, and torn basil leaves.
• STEP 4.In a small bowl, whisk together the olive oil, balsamic vinegar, honey, salt, and pepper to make the vinaigrette.
• STEP 5.Pour the vinaigrette over the melon mixture and toss gently to coat.
• STEP 6.Add the toasted bread cubes to the salad and toss again to combine.
• STEP 7.Let the salad sit for about 10 minutes to allow the flavors to meld together.
• STEP 8.Serve the Melon Panzanella salad immediately and enjoy!

Cooking Tips

• Choose ripe and sweet melons for the best flavor.
• Feel free to add other vegetables like cucumber or bell peppers for extra crunch and color.
• You can customize the vinaigrette by adding herbs like mint or parsley for a fresh twist.

Storage and Serving

• Melon Panzanella is best served immediately to maintain the crunchiness of the bread.
• If you have leftovers, store them in an airtight container in the refrigerator for up to 1 day.
• Before serving leftovers, you may need to refresh the salad by adding a drizzle of olive oil and a sprinkle of salt and pepper.