Melon Panzenella Salad Recipe

Name: Melon Panzenella Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 cups HERB ED FOCCACIA BREAD, CUBED PREFERABLY DAY-OLD; 2 ounces PROSCIUTTO, THIN-SLICED & CUT INTO STRIPS; 2 ounces SOPRESSTA OR COPPA SALAMI, THIN-SLICED, AND CUT INTO STRIPS; 3 CLOVES GARLIC, MINCED; 3 tablespoons RED WINE VINEGAR; 4 cups TORN ARUGALA LEAVES; 2 cups FIRM RIPE MELON (1 CUP EACH HONEYDEW & CANTALOUPE; 1/2 cup EACH, CHOPPED, FRESH BASIL, AND FLAT-LEAF PARSLEY; FRESH CRACKED SEA SALT & PEPPER TO TASTE; 1 tablespoon HONEY (OR AGAVE NECTAR); 5 tablespoons EXTRA-VIRGIN OLIVE OIL; 1 cup OLIVES, PITTED, & HALVED (KALAMATA OR MIXED GREEK WORK GOOD!); 1 cup WHITE KIDNEY BEANS, RINSED AND DRAINED

Servings: persons

4 cups HERB ED FOCCACIA BREAD, CUBED PREFERABLY DAY-OLD
2 ounces PROSCIUTTO, THIN-SLICED & CUT INTO STRIPS
2 ounces SOPRESSTA OR COPPA SALAMI, THIN-SLICED, AND CUT INTO STRIPS
3 CLOVES GARLIC, MINCED
3 tablespoons RED WINE VINEGAR
4 cups TORN ARUGALA LEAVES
2 cups FIRM RIPE MELON (1 CUP EACH HONEYDEW & CANTALOUPE
1/2 cup EACH, CHOPPED, FRESH BASIL, AND FLAT-LEAF PARSLEY
FRESH CRACKED SEA SALT & PEPPER TO TASTE
1 tablespoon HONEY (OR AGAVE NECTAR)
5 tablespoons EXTRA-VIRGIN OLIVE OIL
1 cup OLIVES, PITTED, & HALVED (KALAMATA OR MIXED GREEK WORK GOOD!)
1 cup WHITE KIDNEY BEANS, RINSED AND DRAINED

1
["1.) Preheat oven to 350u00b0
2
2.) Spread Foccacia pieces on a baking sheet. Drizzle with about 1 tablespoon olive oil, tossing to coat. Bake, stirring occasionally until lightly toasted and crisp, about 12 - 15 minutes.", "3.) Meanwhile, heat 4 tablespoons oil in a large non-stick skillet over medium heat until. Add prosciutto, and cook, stirring occasionally, until lightly crisp, about 3 minutes. Add garlic, and cook, stirring constantly until garlic becomes fragrant, about 30 seconds more. Remove from heat and stir in vinegar, and sweetener. Add salt and pepper to taste.", "4.) Place arugula, sopressta or coppa salami, melon, beans, basil, parsley and the toasted foccacia in a large bowl. Add the prosciutto mixture and toss to combine. Let salad stand for about 10/15 minutes so the bread can absorb some of the dressing.
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Serve immediately . . . enjoy!!!"]

614

kcal

Calories

Fat

114

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 4 cups HERB ED FOCCACIA BREAD, CUBED PREFERABLY DAY-OLD, 2 ounces PROSCIUTTO, THIN-SLICED & CUT INTO STRIPS, 2 ounces SOPRESSTA OR COPPA SALAMI, THIN-SLICED, AND CUT INTO STRIPS, 3 CLOVES GARLIC, MINCED, and more.

Yes, Melon Panzenella Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Melon Panzenella Salad

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