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
12
servings20
minutes20
minutes40
minutesIngredients
6 cups Breadfarm bread, ¾” cubed*
2 pints fresh Bow Hill Blueberries
3 cups Red Shed Farm cantaloupe
1 cup Blanchard Mountain Farm basil, chiffonade
¼ red onion, thinly sliced
¼ cup Bow Hill Blueberry Pickle brine
2 tbsp champagne vinegar
½ cup olive oil
1 small clove of garlic, minced
1 tsp salt
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.