Summer Panzanella Salad with Cantaloupe and Prosciutto

This simple summer panzanella salad features the sweet flavors of juicy, ripe cantaloupe in a classic Italian-style tomato and bread salad. Use up any extra summer produce you have lying around!

Course Salad

Cuisine American, Italian

Keyword Cantaloupe, Panzanella, Summer Salad

Prep Time 10

Cook Time 10

Total Time 20

Servings servings

Calories 435kcal

Author Cara Harbstreet

Equipment

cutting board and chefs knife
serrated bread knife or utility knife
large mixing bowl
salad tongs

Ingredients

2 cups cantaloupe chopped
1 medium cucumber, halved and sliced about 1 1/4 cup
1/2 red onion, thinly sliced about 1 cup
2 cups cherry or grape tomatoes halved
1/2 cup basil chopped
4 cups sourdough or Italian bread, chopped
2 tbsp olive oil
4 oz prosciutto

For the Dressing

1/4 cup olive oil
1/2 lemon juiced
1 clove garlic finely minced
1/4 tsp white pepper
1/8 tsp Kosher salt

Instructions

If toasting the bread, heat the oven to 350 degrees F and prepare a baking sheet. Drizzle the chopped bread with olive oil and season with salt and pepper to taste, then arrange in a single layer on the baking sheet. Lightly toast for 5-10 minutes, flipping if needed, until bread is dry and firm. Remove from oven and continue to Step 3.
If using stale/old bread, roughly chop or tear into pieces, then continue to Step 3.
Prepare the dressing by combining all ingredients in a small bowl. Stir well to combine, then set aside.
Add the chopped cantaloupe, cucumbers, onions, tomatoes, and basil to a mixing bowl. Gently fold together to combine, then add the prepared bread. Drizzle with the prepared dressing (you may not need to use all of it) and gently fold together again.
Serve in a bowl or on a salad plate with the prosciutto (divided and torn), along with an additional slice of bread if desired.

Notes

This salad does not store well as leftovers and is best served freshly made. Adjust quantities accordingly for the number of servings you need. If storing leftovers, omit the bread and seal the salad in an airtight container. Store the bread separately in a sealed bag or container. Eat within 2-3 days.

Nutrition