melon panzanella

adapted from bon appétit.


  • 2 thick slices large white country-style bread, cut into 1″ pieces (about 5 cups)
  • ¼ cup extra-virgin olive oil
  • 3 Tbsp white balsamic vinegar
  • 1 cup jarred Peppadew peppers, torn into quarters, plus 1 Tbsp. brine
  • 1 garlic clove, finely grated
  • 1 tsp finely chopped oregano
  • Kosher salt
  • Freshly ground black pepper
  • ½ small slightly underripe cantaloupe (about 1½ lb.), rind and seeds removed, flesh cut into irregular bite-size pieces (about 4 cups)
  • Flaky sea salt
  • optional: 4 oz firm cheese, such as fontinella, parmesan, etc.


  1. Preheat oven to 400°. Arrange bread in an even layer on a rimmed baking sheet. Bake until golden and lightly crisped, about 9 minutes; let cool.

  2. Whisk oil, vinegar, brine, garlic, and oregano in a large bowl; season with kosher salt and pepper. Add Peppadews, cantaloupe, toasted bread, and optional cheese, and toss to combine. Let sit, tossing occasionally, at least 15 minutes and up to 1 hour.

  3. Arrange salad on a platter and sprinkle with sea salt.

serves 4-6.

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