-
Prep time
20 minutes
-
Cook time
30 minutes
-
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
Continue After Advertisement
Ingredients
-
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
-
1/4
red onion, thinly sliced
-
1/4 cup
Bow Hill Organic Heirloom Pickled Blueberries' brine
-
2 tablespoons
champagne vinegar
-
1/2 cup
olive oil
-
1
small clove of garlic. minced
-
1 teaspoon
salt
Directions
-
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.
See what other Food52ers are saying.