Melon Panzanella

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Traditional panzanella, Italian bread salad, was the inspiration for this dish. This variation uses sweet, ripe melon instead of tomatoes, plus peppery arugula and a touch of sizzled prosciutto to complement the taste of the melon. Try firm-textured orange- or green-fleshed melons, such as honeydew, casaba, cantaloupe or Galia. We even like it with watermelon.

 Melon Panzanella
photographer: Ken Burris
Nutritionist Tested & Approved
Ingredients
  • Total Time: 50 minutes

  • 4 ounces whole-grain bread, torn into bite-size pieces (about 2 1/2 cups)

  • 3 tablespoons extra-virgin olive oil

  • 1 ounce thinly sliced prosciutto, cut into thin strips (about 1/3 cup)

  • 2 cloves garlic, minced

  • 2 tablespoons red-wine vinegar

  • 1/4 teaspoon salt

  • 1/4 teaspoon freshly ground pepper

  • 4 cups torn arugula leaves

  • 2 cups cubed firm ripe melon

  • 2 tablespoons chopped fresh basil

Directions
  1. 6 servings, about 1 cup each

  2. Preheat oven to 250°F.

  3. Spread bread pieces on a baking sheet. Bake until lightly toasted, about 20 minutes.

  4. Meanwhile, heat oil in a large nonstick skillet over medium heat. Add prosciutto and cook, stirring occasionally, until crisp, 3 to 4 minutes. Add garlic and cook, stirring, 30 seconds more. Remove from the heat and stir in vinegar, salt and pepper.

  5. Place arugula, melon, basil and the toasted bread in a large bowl. Add the prosciutto mixture and toss to combine. Let the salad stand for about 20 minutes before serving so the bread can absorb some of the dressing.


Nutritional Facts

Servings
6
Per serving
Calories
130
Carbohydrates
13g
Fat
8g
Saturated Fat
1g
Monounsaturated Fat
5g
Protein
3g
Cholesterol
4mg
Dietary Fiber
3g
Potassium
149mg
Sodium
277mg
Added Sugars
1g
Exchanges
1/2 starch
1 vegetable
1 1/2 fat
Carbohydrate Servings
1
Vitamin C (16% daily value).

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