Melon Panzanella

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.

The Simple Art of EatingWell Cookbook

Melon Panzanella

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    4 ounces whole-grain bread, torn into bite-size pieces (about 21/ 2 cups) 1/4 teaspoon salt
    3 tablespoons extra-virgin olive oil 1/4 teaspoon freshly ground pepper
    1 ounce thinly sliced prosciutto, cut into thin strips (about 1/3 cup) 4 cups torn arugula leaves
    2 cloves garlic, minced 2 cups cubed firm ripe melon
    2 tablespoons red-wine vinegar 2 tablespoons chopped fresh basil


    Prep: 30 min Total:
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    • 1

      Preheat oven to 250°F.

    • 2

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

    • 3

      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.

    • 4

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

    nutritional information

    3 g
    8 g
    Saturated Fat:
    1 g
    13 g
    3 g
    277 mg
    0.004 g
    150 mg
    Nutrition Bonus:
    Vitamin C (16% daily value).
    Added Sugars:
    1 g
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