melon rye panzanella with pickled shallot balasamic dressing

I don’t know about you, but I could eat some form of a melon salad every day. Melons are basically the only fruit I regularly eat, and I think that’s because they pair so well with savory foods.

Sprinkle some tajin on a watermelon and call me a happy girl.

Case in point with this really good melon, panzanella, fresh cherry tomatoes, creamy burrata, fresh and pickled shallot salad. Made all the better by tossing rye bread in butter and salt for the ultimate umami based panzanella.

Ingredients

3 large Tbsp pickled red onions

1 garlic clove

2 Tbsp evoo

1/3 cup balsamic vinegar

1/2 cup avocado oil

1 Tbsp honey

2 tsp grainy mustard

1/2 tsp salt

1/2 cup melted butter

1 tsp salt

4 slices marble rye bread

8oz burrata

1 cup watermelon balls

1 cup canteloupe balls

1 cup honeydew balls

1 cup heirloom cherry tomatoes, halved

1 1/2 pack prosciutto

1 large sliced shallot, sliced and soaked in water for for 4 hours

basil leaves

Directions:

In a glass jar, combine pickled onions, garlic, evoo, balsamic, avo oil, honey, mustard, 1/2 tsp salt. Use an immersion blender to puree.

Preheat oven to 400.

Chop rye bread into 1 inch pieces.

Toss with melted butter and 1 tsp salt.

Bake for 10 - 20 minutes, turning and checking until toasted, but not hard.

Spread burrata all over the bottom of a large platter.

Top with melons, tomato, prosciutto, basil, rye, and shallot.

Drizzle with dressing.