Cantaloupe Blue Panzanella

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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