Tomato-Cantaloupe Panzanella

By Carolyn Carnes
August 17, 2016
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Author Notes: Beautiful ripe tomatoes pair perfectly with the sweet cantaloupe. Tie together these summer flavors with basil and garlic. A pinch of chili pepper adds zip. Carolyn Carnes

Serves: 6

  • 2 large heirloom tomatoes, large chop
  • 2 cups cantaloupe, large chop
  • 1/3 cup basil, cheffonade
  • 1 large clove garlic, diced
  • 1 tablespoon olive oil
  • 2/3 teaspoon salt
  • 1/8 teaspoon cayenne pepper
  • 2 cups rustic Italian bread
  1. Tear bread into chunks, spread onto a cookie sheet. Let sit in a single layer overnight to dry.
  2. 30 minutes before serving, mix together all ingredients. Toss.

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