Cantaloupe Panzanella Salad
This Cantaloupe Panzanella Salad recipe is fresh, filling and refreshing. The toasted bread absorbs the tomato and cantaloupe juices and tastes amazing.
Servings 4 servings
Ingredients
- 1/2 loaf crusty bread
- 3 to matoes quartered
- 1/4 red onion thinly sliced
- 1 cucumber cut into half moons
- 1/2 cantaloupe cut into bite size pieces
- 1/4 cup basil chopped
- Olive oil
- Juice of 1/2 lemon
- Red Wine Vinegar just a splash
- Salt and Pepper to taste
Instructions
- Preheat oven to 350 degrees
- Cut bread into bite size cubes and add to a bowl. Toss with olive oil (about 2 tablespoons) and salt and pepper
- Lay bread in single layer on a sheet pan and bake in the oven for about 5 minutes. Just until bread is lightly toasted and golden brown.
- In a large bowl, combine tomatoes, cucumber, red onion, and cantaloupe
- Once cooled, add bread pieces to the bowl
- Drizzle with olive oil, lemon juice, red wine vinegar, salt and pepper
- Use your hands (or tongs if you prefer) to combine salad together
- Lightly squeeze the juices out of the tomatoes and cantaloupe as you are mixing to allow the bread to absorb
- Top with fresh basil
- Allow the salad to sit and marinade about 30 minutes before eating