Toasty weather didn’t stop me from turning on the oven over the weekend. On Saturday, I awoke early to bake a rack of St. Louis ribs before the temperature climbed too high. It took more than four hours from start to finish but was worth the extra heat in the kitchen. The ribs were full of flavor and fall-off-the-bone tender.
The following morning, I cranked up the oven to 400 degrees to dry out bread for this melon panzanella. The dish calls for a short list of ingredients but satisfies on many levels – it’s sweet, sour and super refreshing! I’m already eager to recreate the recipe with honeydew in lieu of cantaloupe.
Enjoy melon panzanella on its own or with your favorite source of protein – either way, you’ll be pleased.
Recipe adapted from Bon Appétit.
- 6 ounces sourdough bread, torn into bite-size pieces
- 3 tablespoons olive oil, plus more for finish
- 3 tablespoons apple cider vinegar
- 1 teaspoon chopped fresh oregano
- 1 teaspoon fresh thyme leaves
- 1 garlic clove, grated
- kosher salt and freshly ground black pepper, to taste
- 1 cup pickled cherry peppers, torn into ½" pieces
- ½ cantaloupe, rind and seeds removed and cut into 1" pieces
- Aleppo pepper and flake salt, for finish
- Preheat oven to 400 degrees. Spread bread in a single layer on a baking sheet and bake for 10 minutes or until lightly golden and crispy, stirring halfway through. Set aside.
- In a large bowl, combine the olive oil, apple cider vinegar, oregano, thyme and garlic; whisk until smooth. Season with salt and pepper to taste.
- Add prepared bread, cherry peppers and cantaloupe and toss gently to combine. Let sit for 15 minutes and then arrange on a serving platter. Drizzle with olive oil and top with Aleppo pepper and flake salt.
