Melon Panzanella

Name: Melon Panzanella
Yield: 4–6 servings
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

By Anna Stockwell

May 21, 2019

Image may contain Dish Food Meal Plant Bowl and Fruit

Photo by Alex Lau, food styling by Susie Theodorou, prop styling by Aneta Florczyk

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.

Recipe notes

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