Cantaloupe Panzanella Salad
Serving: 3 | Prep Time: 20 minutes
Ingredients:
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2 cups cantaloupe, scooped into balls
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1 medium cucumber, halved and sliced, about 1 1/4 cup
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1/2 red onion, thinly sliced, about 1 cup
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1 1/2 cups cherry or grape tomatoes, halved
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1/2 cup basil, chopped
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4 cups sourdough or Italian bread, chopped
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2 tbsp olive oil
Vinaigrette Dressing:
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½ cup extra virgin olive oil
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1 tsp Dijon mustard
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1 tbsp apple cider vinegar
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1 garlic clove minced
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½ tsp salt
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½ tsp black pepper
Directions:
1. Cut the bread into bite-size pieces. Drizzle with olive oil and season with salt and pepper to taste. Lightly toast on the stovetop for 5-10 minutes, until bread is dry and firm.
2. Prepare the dressing by combining all ingredients in a small bowl. Stir well to combine, then set aside.
3. Add the chopped cantaloupe, cucumbers, onions, tomatoes, and basil to a bowl. Gently fold together to combine, then add the prepared bread. Drizzle with the prepared dressing and gently fold together. Serve immediately.
Recipe provided by: Annie Siegfried, RDN
