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Melon Panzanella

July/August 2009

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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.


Melon Panzanella Recipe

Makes: 6 servings, about 1 cup each

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Total Time:

Ingredients

  • 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

Preparation

  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.

Nutrition

Per serving: 130 calories; 8 g fat (1 g sat, 5 g mono); 4 mg cholesterol; 13 g carbohydrates; 1 g added sugars; 3 g protein; 3 g fiber; 277 mg sodium; 149 mg potassium.

Nutrition Bonus: Vitamin C (16% daily value).

Carbohydrate Servings: 1

Exchanges: 1/2 starch, 1 vegetable, 1 1/2 fat


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