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Salads

Watermelon and Mozzarella Panzanella with Prosciutto
Ingredients
Salty prosciutto balances the sweetness of watermelon and sherry vinegar in this twist on an Italian bread salad.
1 French baguette
6 Tbsp. olive oil, divided
1 pint cherry tomatoes
1 cucumber
1/2 small red onion
2 cups watermelon chunks
3 Tbsp. sherry vinegar
1 (8-oz.) container fresh baby mozzarella balls (ciliegine)
1 (4-oz.) package prosciutto
1/4 cup fresh basil
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Watermelon and Mozzarella Panzanella with Prosciutto

Watermelon and Mozzarella Panzanella with Prosciutto

Watermelon and Mozzarella Panzanella with Prosciutto
  • Servings:Serves 6
  • Prep Time:15 minutes
  • Cook Time:10 minutes
directions
Preheat oven to 350 degrees F. Tear the baguette into 1" chunks. Toss with 2 tablespoons oil, salt, and pepper. Spread in an even layer on a parchment-lined baking sheet. Bake 10 minutes, stirring twice, until golden and toasted.
Meanwhile, halve cherry tomatoes. Chop cucumber. Finely chop onion and cut watermelon into smaller cubes.
In a large bowl, whisk together remaining 4 tablespoons oil, vinegar, salt, and pepper. Add tomatoes, cucumber, onion, watermelon, and toasted bread cubes. Toss to combine and arrange on a large platter.
Drain mozzarella balls, tear prosciutto into ribbons, and slice basil. To serve, arrange mozzarella, prosciutto, and basil on top of salad.
Hannaford fresh Magazine, July August 2023
 
 
 
 
 
 
 
 
 
 
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