Provided by: EatingWell
total prep 130 calories/serving
Traditional panzanella, Italian bread salad, was the inspiration for this dish. This variation uses sweet, ripe melon instead of tomatoes, plus peppery arugula and a touch of sizzled prosciutto to complement the taste of the melon. Try firm-textured orange- or green-fleshed melons, such as honeydew, casaba, cantaloupe or Galia. We even like it with watermelon.
- 4 ounces whole-grain bread, torn into bite-size pieces (about 2 1/2 cups)
- 3 tablespoons extra-virgin olive oil
- 1 ounce thinly sliced prosciutto, cut into thin strips (about 1/3 cup)
- 2 cloves garlic, minced
- 2 tablespoons red-wine vinegar
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- 4 cups torn arugula leaves
- 2 cups cubed firm ripe melon
- 2 tablespoons chopped fresh basil
- 1. Preheat oven to 250°F.
- 2. Spread bread pieces on a baking sheet. Bake until lightly toasted, about 20 minutes.
- 3. Meanwhile, heat oil in a large nonstick skillet over medium heat. Add prosciutto and cook, stirring occasionally, until crisp, 3 to 4 minutes. Add garlic and cook, stirring, 30 seconds more. Remove from the heat and stir in vinegar, salt and pepper.
- 4. Place arugula, melon, basil and the toasted bread in a large bowl. Add the prosciutto mixture and toss to combine. Let the salad stand for about 20 minutes before serving so the bread can absorb some of the dressing.