Melon Panzanella

Melon Panzanella

0 Reviews
From the EatingWell Kitchen

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.

Ingredients 6 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
  • 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


  • Active

  • Ready In

  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.
  • 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 information

  • Serving size: about 1 cup
  • Per serving: 143 calories; 9 g fat(1 g sat); 3 g fiber; 13 g carbohydrates; 4 g protein; 20 mcg folate; 4 mg cholesterol; 5 g sugars; 1 g added sugars; 522 IU vitamin A; 10 mg vitamin C; 29 mg calcium; 1 mg iron; 301 mg sodium; 150 mg potassium
  • Nutrition Bonus: Vitamin C (16% daily value)
  • Carbohydrate Servings: 1
  • Exchanges: 1/2 starch, 1 vegetable, 1 1/2 fat

Reviews 0