Tomato-Cantaloupe Panzanella

August 17, 2016
4.3 Stars
Photo by Carolyn Carnes
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
In This Recipe
  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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