Cantaloupe Tomato Panzanella Salad
A summer dish of cantaloupe, tomato, red onion, cucumbers day-old bread, enhanced by using Historic Penn Farm CSA produce
Ingredients
Salad:
- 6 slices Italian bread cut into bite sized pieces
- olive oil for drizzling
- salt and pepper to taste
- 1 medium cucumber cut in half and thinly sliced
- 1 large tomato chopped
- 1/2 red onion thinly sliced
- 3 cups cantaloupe cut into bite sized pieces
Dressing:
- 1/4 cup olive oil
- the juice of 1/2 a lemon
- 1 garlic clove minced or pressed (paid link)
- pinch salt
- pinch ground pepper
Instructions
- Preheat your oven to 350 degrees F.
- Add the bread pieces to a cookie sheet, drizzle with olive oil, and season with salt and pepper.
- Toss to evenly coat, then spread out on the cookie sheet in one even layer.
- Add to your oven and bake for 5 to 10 minutes, or until toasted. Set aside.
- While the bread toasts, slice your cucumber and add to a large bowl.
- Next, add in the chopped tomato.
- Follow with the thinly sliced red onion.
- Finish with the cantaloupe.
- To make the dressing, add the olive oil, lemon juice, minced garlic clove, salt, and pepper to a small jar. Screw on the top and shake to combine.
- Drizzle over the salad ingredients, tossing to coat.
- Add in the toasted bread pieces, tossing to combine.
Notes
If you make this recipe, share a photo on Instagram and tag me @icancookthat!