Melon Panzanella
 
 
Makes 4 servings
Ingredients
  • 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
Instructions
  1. 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.
  2. 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.
  3. 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.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/melon-panzanella/