Melon Panzanella

 In Appetizers, Cheese, Salad, Snacks, Summer, Under 30 Minutes, Vegetarian

I had half a loaf of a really yummy wheat baguette sitting on the counter at home and I wanted to turn it into panzanella, which is the Susan Boyle of salads. Traditionally panzanella is made with toasted bread cubes, tomato, mozzarella, red onion, and fresh basil, and you toss it in a balsamic vinaigrette and let the bread absorb all the vinegary goodness.

I decided to put a spin on it and make a melon panzanella. I was just going to sensibly cut the melon and everything else into cubes but the sneaky Rouses’ Grocery store I was at had a package of mozzarella pearls (get real, it’s balls) sitting right next to some beautiful round baby tomato balls. And I thought, well I’ll just make melon balls and be like the cool kids on Instagram!

I got home with my loot and realized I don’t have a melon baller… You know, those little scoops that you portion out cookie dough with. So I grabbed the oval shaped Ice Cream scoop and did my best. The melon did not ball… Rather it was just awkward looking pieces and I realized I’d forgotten to buy basil. All this came to a head when I tossed all the ingredients together and put it in a bowl and thought It was about the ugliest thing I have ever made (It wasn’t, there’s been worse). At this point It was almost 10:00 pm and I was ready to give up and scrap the recipe.

Tony delicately retrieved a blue plate from the cabinet, rearranged the salad and proceeded to photograph it in a way that actually made it look delightful! And I’m so glad he did because when I tasted it I didn’t care how ugly it was, I knew it had to go on the blog because it was just so damn good! The wheat bread was toasted in butter and tossed with the fresh melon, tomato and mozzarella, drizzled with balsamic and honey and oh my lord… You must try it.

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Melon Panzanella

Difficulty: Easy

Yield: 4 Servings
Prep Time: 15 min
Cook Time: 5 min

Ingredients:

  • ½ Wheat Baguette
  • 1 Package Mozzarella Pearls
  • 10-15 Cherry Tomatoes
  • ½ Honey Dew Melon
  • 2 Tablespoons Balsamic Vinegar
  • 2 Tablespoons Honey
  • 1 Tablespoon Butter
  • Pinch of Salt

Directions:

Melt 1 Tablespoon of butter in a cast iron skillet over medium heat. Cube the bread into bite sized pieces and toast in the skillet until golden brown, turning as needed.

Halve the tomatoes and ball or dice the melon. Add the tomatoes, bread cubes, melon, and mozzarella to a mixing bowl.

In a glass dish, warm the honey until it runs easily. Whisk in the balsamic vinegar and a pinch of salt. Then lightly drizzle over the salad until just coated, you don’t want to drown it.

Toss the salad and serve immediately with a glass of white wine! Enjoy!

 Here is a list of the tools you’ll need to complete this recipe. If you don’t have these already, you can click on the photo and purchase it on Amazon.

  • Chefs Knife
  • Bread Knife
  • Cutting Board
  • Cast Iron Skillet
  • Tongs
  • Mellon Baller
  • Mixing Bowl – Large
  • Whisk
  • 16 oz Mason Jar

We keep Cleaver Cooking in business through affiliate links that you see here and we get a small percentage when you purchase an item through our links.
We do our best to recommend quality products but please note that not all products have been tested and we can’t guarantee your satisfaction.
If you already own similar items feel free to use those tools instead.

Recipe:

Melon Panzanella

Difficulty: Easy

Yield: 4 Servings
Prep Time: 15 min
Cook Time: 5 min

Ingredients:

  • ½ Wheat Baguette
  • 1 Package Mozzarella Pearls
  • 10-15 Cherry Tomatoes
  • ½ Honey Dew Melon
  • 2 Tablespoons Balsamic Vinegar
  • 2 Tablespoons Honey
  • 1 Tablespoon Butter
  • Pinch of Salt

Directions:

Melt 1 Tablespoon of butter in a cast iron skillet over medium heat. Cube the bread into bite sized pieces and toast in the skillet until golden brown, turning as needed.

Halve the tomatoes and ball or dice the melon. Add the tomatoes, bread cubes, melon, and mozzarella to a mixing bowl.

In a glass dish, warm the honey until it runs easily. Whisk in the balsamic vinegar and a pinch of salt. Then lightly drizzle over the salad until just coated, you don’t want to drown it.

Toss the salad and serve immediately with a glass of white wine! Enjoy!

Tools You'll Need

 Here is a list of the tools you’ll need to complete this recipe. If you don’t have these already, you can click on the photo and purchase it on Amazon.

  • Chefs Knife
  • Bread Knife
  • Cutting Board
  • Cast Iron Skillet
  • Tongs
  • Mellon Baller
  • Mixing Bowl – Large
  • Whisk
  • 16 oz Mason Jar

We keep Cleaver Cooking in business through affiliate links that you see here and we get a small percentage when you purchase an item through our links.
We do our best to recommend quality products but please note that not all products have been tested and we can’t guarantee your satisfaction.
If you already own similar items feel free to use those tools instead.

Tools to help you get the job done!
For a full list click on Tools You’ll Need at the top of the recipe card.

Learn the Lingo & Pro Tips

Melon Panzanella 4 Servings ½ Wheat Baguette 1 Package Mozzarella Pearls 10-15 Cherry Tomatoes ½ Honey Dew Melon 2 Tablespoons Balsamic Vinegar 2 Tablespoons Honey 1 Tablespoon Butter Pinch of Salt
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