Panzanella Salad
You can never have too many Mediterranean recipes, so give Panzanella Salad a try. This lacto ovo vegetarian
Cantaloupe Blue Panzanella
Details
- Servings: 6
- Dish: salad
Cuisine
- italian
Ingredients
- 6 cups stale bread, ¾” cubed*
- 2 pints fresh Bow Hill blueberries (can use pickled if fresh out of season)
- 3 cups cantaloupe
- 1 cup basil, chiffonade
- 1/4 red onion, thinly sliced
- 1/4 cup Bow Hill Organic Heirloom Pickled Blueberries' brine
- 2 tablespoons champagne vinegar
- 1/2 cup olive oil
- 1 small clove of garlic. minced
- 1 teaspoon salt
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