Ingredients
>
4 cups cubed sourdough bread
>
5 tbsp olive oil, divided
>
1/2 ripe cantaloupe
>
1 (5 oz) bag baby arugula
>
1 small head radicchio, cored and chopped
>
2 tbsp white balsamic vinegar
>
1/4 cup fresh basil leaves, torn
>
1 (3 oz) pkg sliced prosciutto, torn into strips
Steps
1
Preheat oven to 375°F. In a large bowl, toss the bread and 2 tbsp oil. Season with salt. Arrange on a rimmed baking sheet and bake 8–12 min., until golden and crisp, stirring occasionally. Remove from oven and let cool completely.
2
With a spoon, scoop out and discard seeds from the cantaloupe. Cut the peel from the cantaloupe. Thinly slice cantaloupe.
3
In a large bowl, toss the arugula, radicchio, vinegar, toasted bread cubes, basil, and remaining 3 tbsp oil until well combined. Season with salt and pepper to taste. Arrange on a large platter.
4
Top with cantaloupe and prosciutto slices. Season with pepper.
