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
|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|
Preheat oven to 250°F.
Spread bread pieces on a baking sheet. Bake until lightly toasted, about 20 minutes.
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.
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.
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