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Prep time
20 minutes
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Cook time
30 minutes
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Serves
6
Author Notes
“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. —Bow Hill Blueberries
Ingredients
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6 cups
stale bread, ¾” cubed*
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2 pints
fresh Bow Hill blueberries (can use pickled if fresh out of season)
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3 cups
cantaloupe
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1 cup
basil, chiffonade
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1/4
red onion, thinly sliced
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1/4 cup
Bow Hill Organic Heirloom Pickled Blueberries' brine
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2 tablespoons
champagne vinegar
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1/2 cup
olive oil
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1
small clove of garlic. minced
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1 teaspoon
salt
Directions
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In a small bowl, soak the red onion in the Bow Hill Blueberry Pickle brine. Let sit for at least 10 minutes.
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In a large bowl, whisk the vinegar, olive oil, garlic and salt.
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Add the onions and the brine.
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Add the remaining ingredients and toss well.
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Let rest at room temperature at least 20 minutes prior to serving.
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* 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.
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