Recipe courtesy of Ali Clarke

Cucumber and Melon Panzanella

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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!



  1. Preheat the oven to 425 degrees F.
  2. 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.  
  3. 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.