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.

EatingWell Test Kitchen
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Ingredients

Directions

  • Preheat oven to 250 degrees F.

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  • Spread bread pieces on a baking sheet. Bake until lightly toasted, about 20 minutes.

  • 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.

  • 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.

Tips

Cut Down on Dishes: A rimmed baking sheet is great for everything from roasting to catching accidental drips and spills. For effortless cleanup and to keep your baking sheets in tip-top shape, line them with a layer of foil before each use.

Nutrition Facts

143 calories; 8.7 g total fat; 4 mg cholesterol; 301 mg sodium. 13.4 g carbohydrates; 4.2 g protein; Full Nutrition