Cucumber and Melon Panzanella

Name: Cucumber and Melon Panzanella
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 4 servings
Ingredients: 8 ounces ciabatta (about 1/2 loaf), cut into 1-inch cubes (about 6 cups); 2 tablespoons extra-virgin olive oil; Kosher salt; 4 cups organic baby arugula (about 2 ounces); 10 ounces cantaloupe (about 1/4 cantaloupe), seeds removed, cut into 1/2-inch cubes (2 cups); 2 Persian cucumbers (about 6 ounces), cut into 1/4-inch half-moons (about 1 heaping cup); 1 cup (about 6 ounces) crumbled feta; 1/4 cup packed flat-leaf parsley leaves and stems, roughly chopped; 3 tablespoons store-bought organic balsamic vinaigrette

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Level: Easy

Total: 20 min
Active: 20 min

Yield: 4 servings

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!