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Watermelon and Mozzarella Panzanella with Prosciutto

Salty prosciutto balances the sweetness of watermelon and sherry vinegar in this twist on an Italian bread salad.

Serves 6
Ready in 25 mins
Prep time 15 mins
Cooking time 10 mins
436 calories per serving

Ingredients

> 1 French baguette
> 6 tbsp olive oil
> 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) pkg prosciutto
> 1/4 cup fresh basil

Steps

1
Preheat oven to 350°F. Tear the baguette into 1-inch chunks. Toss with 2 tbsp oil, salt, and pepper. Spread in an even layer onto a parchment-lined baking sheet. Bake 10 min., until golden and toasted, stirring twice.
2
Meanwhile, halve the cherry tomatoes. Chop the cucumber. Finely chop the onion and cut the watermelon into smaller cubes.
3
In a large bowl, whisk together remaining 4 tbsp oil, vinegar, salt, and pepper. Add tomatoes, cucumber, onion, watermelon, and toasted bread cubes. Toss to combine and arrange on a large platter.
4
Drain the mozzarella balls, tear the prosciutto into ribbons, and slice the basil. To serve, arrange mozzarella, prosciutto, and basil on top of salad.

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