Cucumber And Melon Panzanella Food
CUCUMBER AND MELON PANZANELLA
Panzanella is a dish that I grew up eating, typically with tomatoes and lots of rosemary, basil and olive oil. As I got older and started cooking for myself, I realized that panzanella was the perfect dish for a refrigerator and pantry clean out. It's a great way to use up bread that is going stale and any and all produce that's in my fridge. Summer melon, in this case cantaloupe, adds the perfect amount of sweetness to balance the salty toasted bread, crisp cucumbers, arugula and briny feta. Everything is coated in balsamic vinaigrette for perfect tang. It's an ideal dinner side dish, and it's also delicious with a fried egg for breakfast!
Provided by Food Network
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 425 degrees F.
- Toss together the bread, oil and 1/2 teaspoon salt on a baking sheet until evenly coated. Bake until golden brown and crispy on the outside but still soft in the center, about 8 minutes. Let cool slightly, about 5 minutes.
- Toss together the arugula, cantaloupe, cucumbers and 1/2 teaspoon salt in a large bowl. Add the toasted bread, feta and parsley and toss to combine. When ready to serve, toss with the balsamic vinaigrette and serve immediately.
WATERMELON PANZANELLA
From 'The Modern Vegetarian' via The Oregonian. Here's a new and unusual twist on classic panzanella.
Provided by COOKGIRl
Categories Melons
Time 25m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Salad: Preheat oven to 400 degrees.
- Tear the ciabatta into crouton-sized pieces, drizzle with olive oil, place in a roasting pan, and cook until golden, about 5 minutes. Set aside to cool.
- Toss the onion, watermelon, tomatoes, cucumber, capers, cheese, olives and basil together in a large bowl.
- Add the ciabatta and mix together well. Season with salt and pepper.
- Transfer the mixture to a serving platter.
- Dressing: Whisk the vinegar, oil, garlic and sugar together. Add salt and pepper to taste.
- Pour over salad and let stand 1 hour to allow the ingredients to marinate before serving.
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