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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


> 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


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.
Meanwhile, halve the cherry tomatoes. Chop the cucumber. Finely chop the onion and cut the watermelon into smaller cubes.
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.
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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