Cantaloupe & Blue Panzanella
“Waste not want not” - day-old bread is no exception. Ripe blueberries and cantaloupe are complimented by fresh basil in this cool, sweet and savory combination. Panzanella is a pleasant, summertime salad ideal for those hot days of July and August.
Yield: Serves 6
Prep: 20 minutes
6 cups stale bread, ¾” cubed*
2 pints fresh Bow Hill blueberries (can use pickled if fresh out of season)
3 cups cantaloupe
1 cup basil, chiffonade
¼ red onion, thinly sliced
¼ cup Bow Hill Blueberry pickle brine
2 tbsp champagne vinegar
½ cup olive oil
1 small clove of garlic, minced
1 tsp salt
In a small bowl, soak the red onion in the Bow Hill Blueberry Pickle brine. Let sit for at least 10 minutes.
In a large bowl, whisk the vinegar, olive oil, garlic and salt. Add the onions and the brine. Add the remaining ingredients and toss well. Let rest at room temperature at least 20 minutes prior to serving.
* Make sure to use 1 to 2 day-old bread, it will absorb the moisture from the fruit and dressing while holding its shape. Fresh bread will become soggy and dissolve.
Products Featured in this Recipe
Sweet and savory bursts of blueberry deliciousness. Garnish salmon, duck, artisan cheeses, lox, salads, grains, curries, squash soup, root vegetables, cocktails and ice cream.
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