Author Notes: “Waste not want not” – day-old bread is no exception. Ripe blueberries and cantaloupe are complimented by fresh basil in this cool, sweet and savory combination. Panzanella is a pleasant, summertime salad ideal for those hot days of July and August. —Bow Hill Blueberries
Serves: 6
Prep time: 20 min
Cook time: 30 min
Ingredients
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6
cups stale bread, ¾” cubed*
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2
pints fresh Bow Hill blueberries (can use pickled if fresh out of season)
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3
cups cantaloupe
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1
cup basil, chiffonade
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1/4
red onion, thinly sliced
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1/4
cup Bow Hill Organic Heirloom Pickled Blueberries’ brine
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2
tablespoons champagne vinegar
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1/2
cup olive oil
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1
small clove of garlic. minced
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1
teaspoon salt
Directions
- In a small bowl, soak the red onion in the Bow Hill Blueberry Pickle brine. Let sit for at least 10 minutes.
- In a large bowl, whisk the vinegar, olive oil, garlic and salt.
- Add the onions and the brine.
- Add the remaining ingredients and toss well.
- Let rest at room temperature at least 20 minutes prior to serving.
- * Make sure to use 1 to 2 day-old bread, it will absorb the moisture from the fruit and dressing while holding its shape. Fresh bread will become soggy and dissolve.
Photo by Blake Vanfield