Everyone in Europe for summer holiday but you?
Make this salad and at least eat like you’re there too.
This is my take on a panzanella salad, but using gorgeous Charentas French melons in place of tomatoes! These melons, from Melissa’s Produce, are smaller and sweeter than cantaloupe, but if you can’t order them or find them in the store, pick a cantaloupe and you’ll get a very similar result.
My sleeper ingredient in this salad is the crispy prosciutto! Did you know that if you put prosciutto in the oven for just 10 minutes it turns crispy and can be a sort of fancier version of ‘bacon bits’. Another way I have used the crispy prosciutto is by laying strips into the cups of a muffin tin, bake and they turn into little crispy prosciutto cups that you stuff with a melon ball and basil leaf or perhaps some cheese and an olive… the world is your prosciutto cup.
Heaven is the taste of the melon marrying with the crunchy, toasted croutons, the salty crunch of the prosciutto, the brightness of the fresh basil and the chewy texture of the mozzarella. If you happen to eat this sitting in the sunshine, you can literally transport yourself to the seaside of the Riviera.
I think this would be a great side to some grilled chicken for a casual weekend lunch by the pool or on the patio, and of course s chilled bottle of French Rosé. Enjoy your staycation!
French Charentas Melon & Baguette Salad with Crispy Prosciutto
Ingredients
Salad
- 1 French Charentas melon or half a cantelope melon
- 3 slices prociutto
- A handful of fresh basil
- 1 demi baguette
- 1/4 cup crushed pistachios
- 1 cup or portion of fresh mozzarella or burrata
Dressing
- 1/3 cup olive oil
- 1 tbsp honey
- Juice of one lime
- 2 pinches of salt
- Pinch of black pepper
Instructions
- Heat oven to 375
- Slice melon and baguette into irregular 1" chunks. Dress baguette with olive oil and salt, bake for 10-15 minutes until browned and crispy. At the same time, place the slices of prosciutto onto a baking tray lined with parchment and place in oven until crispy. About 10 minutes Let cool
- Make the dressing by combining all ingredients and shaking or whisking until emulsified
- Slice the melon into irregular shapes and place into a large serving bowl. Add croutons, torn fresh basil, prosciutto, mozzarella, and top with the dressing. Mix well. I like to use my hands. Serve slightly warm or at room temp.
