Melon Panzanella
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 information
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
Preparation
Step 1
Preheat oven to 400°. Arrange bread in an even layer on a rimmed baking sheet. Bake until golden and lightly crisped, about 9 minutes; let cool.
Step 2
Whisk oil, vinegar, brine, garlic, and oregano in a large bowl; season with kosher salt and pepper. Add Peppadews, cantaloupe, and toasted bread and toss to combine. Let sit, tossing occasionally, at least 15 minutes and up to 1 hour.
Step 3
Arrange salad on a platter and sprinkle with sea salt.
