FOODILY is moving homes! Before May 30th, please log in to keep your recipes and lists. Log in

Melon Panzanella

Nutrition per serving    (USDA % daily values)
CAL
307
FAT
24%
CHOL
0%
SOD
16%

Comments

Add a comment

Ingredients for 6 servings

3 tablespoons extra-virgin olive oil

2 tablespoons chopped fresh basil

4 ounces whole-grain bread, torn into bite-size pieces (about 2 1/2 cups)

1 ounce thinly sliced prosciutto, cut into thin strips (about 1/3 cup)

1/4 teaspoon salt

2 tablespoons red-wine vinegar

2 cups cubed firm ripe melon

4 cups torn arugula leaves

2 cloves garlic, minced

1/4 teaspoon freshly ground pepper

You might also like

Watermelon Panzanella Recipe
Food Republic
Watermelon Panzanella Recipe (Summer Salad)
Pham Fatale
Spring Panzanella
smitten kitchen
Balsamic Butternut, Kale And Cranberry Panzanella
Cookie and Kate
End Of Summer Panzanella
Sprouted Kitchen
Grilled Shrimp Panzanella
Framed Cooks
Panzanella
Epicurious
Grilled Panzanella
Pamela Salzman
Spring Greens Panzanella
Sunday Suppers
Summer Vegetable Panzanella With Dill Havarti
The Naptime Chef