Blueberry Cantaloupe Panzanella as a fresh summer salad
Recipes

Blueberry Cantaloupe Panzanella

Celebrate summer and make Blueberry Cantaloupe Panzanella! Fresh basil grown to near perfection at Blanchard Mountain Farm compliments the ripe blueberries from Bow Hill Blueberries and cantaloupe from Red Shed Farm. Panzanella is a pleasant, summertime salad ideal for using up stale bread. Didn’t quite finish your loaf from Breadfarm? “Waste not want not” is never better with this cool, sweet and savory Italian bread salad.

Blueberries are a major berry crop of the Skagit Valley. In 2019, the Valley hosted 4,800 acres in blueberry production which yielded close to $22 million in revenue for Skagit growers. (Washington State University Skagit County Extension, 2019 Skagit County Agricultural Statistics.) The cool, maritime summers of the Skagit Valley allow for blueberries to ripen slowly, extending the harvest season and increasing the sweetness of the berries. Are Skagit-grown blueberries some of the best in the United States? Try them in Blueberry Cantaloupe Panzanella and find out!

Blueberry Cantaloupe Panzanella

Recipe by Blake Vanfield
Servings

12

servings
Prep time

20

minutes
Resting Time

20

minutes
Total time

40

minutes

Ingredients

Preparation

  • In a small bowl, soak the red onion in the Bow Hill Blueberry Pickle brine. Let sit for at least 10 minutes.
  • In a large bowl, whisk the vinegar, olive oil, garlic and salt. Add the onions and the brine. Add the remaining ingredients and toss well. Let rest at room temperature at least 20 minutes prior to serving.

Notes

  • * Make sure to use 1 to 2 day-old bread, it will absorb the moisture from the fruit and dressing while holding its shape. Fresh bread will become soggy.