Melon Panzanella Salad
By Ocado
Published on 02 January 2024
Panzanella is a traditional Tuscan salad made from stale bread and tomatoes. Twist it up with sweet seasonal cantaloupe melon and lightly pickled shallots for a touch of tartness. Elevate this from side dish to starter (or even a fancy lunch) and serve with torn mozzarella or burrata. Use any stale bread you have, olive studded ciabatta would add an extra touch of briney goodness. Looking for more salad recipes? Look no further.Time and servings
35 minsTotal time
4Servings
15 minsPrep time
20 minsCooking time
Ingredients
- 1 fat garlic clove, crushed
- 6 tbsp olive oil
- 250g stale bread, we like ciabatta or sourdough
- 1 shallot, finely sliced
- 1½ tbsp red wine vinegar
- 750g tomatoes, roughly chopped
- ¼ cantaloupe melon, thinly sliced
- 1 tbsp capers
- ¼ tsp salt flakes
- 15g basil, leaves picked
- 2 (100g) burrata (optional)
Method
Step 1
Heat the oven to 200°C/ 180°C fan/ gas 6. Mix the garlic and 3 tbsp olive oil in a large mixing bowl, tear the bread into large bite size pieces and mix with the oil until fully coated. Spread over a large baking tray and bake for 15-20 mins until golden and crisp.Step 2
Meanwhile, toss the shallot with the vinegar in a small bowl and set aside whilst the bread cooks.Step 3
Tip the tomatoes, melon, capers and salt into the large mixing bowl and toss together. Add the shallots and any pickling juice, remaining 3 tbsp oil, most of the basil and plenty of freshly ground black pepper then mix well. Allow to sit for 10 mins before serving to let the bread soak up some juices.Step 4
Transfer to a large serving platter and scatter over the remaining basil and serve.