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Panzanella Melon Salad

Panzanella Melon Salad ~ ingredients, Yes, more please!
My mouth waters for this Tuscan Salad! If we go back to the 16th century the Italian poet Bronzino, he praises the onions with oil and vinegar served with toast. Later on, when the tomatoes arrived to Europe, they were incorporated into the salad with other ingredients like cucumbers and capers. I’m not a food historian but it is of great interest and curiosity to know where food comes from, and the origin of dishes throughout history. Knowing these facts can sometimes lead you through perfecting a recipe, or re-inventing it. In this case I need to reinforce it because bread, onions, oil and vinegar simply are not gonna do it for me.

Many different versions of this traditional Panzanella Italian Salad can be made. From the type of bread, tomatoes, cucumbers, capers, onions, and a simple vinaigrette. One of the keys is goods Extra Virgin Olive Oil and Red wine vinegar. Playing a little bit with the sweet and savory notes,  I added Cantaloupe melon for sweetness and some prosciutto for a salty meaty note.

This would be just the thing for a summer picnic; something to combine all the flavors of the season. I like this salad texture and contrast, and that every bite has a different flavor depending upon what you pick with your fork. All these flavors on your palette produce a very savory and mouth-watering experience. Imagine, the crusty bread cubes absorb the juices from the tomatoes and the vinaigrette; that combined with the crunch of the onions, salty olives, juicy tomatoes and sweet cantaloupe with cracked pepper… the result, I just want the shade of a tall tree to dine under and my bread to be older. I hope you like my version of my version of Panzanella Melon Salad…Enjoy!

Panzanella Melon Salad ~ served, Yes, more please!

Panzanella Melon Salad_perfect summer brunch!  ~ Yes, more please!

Panzanella Melon Salad

Serves 4

½ loaf day old Italian or French crusty bread.

1 cup cherry tomatoes

1-2 small tomatoes cut into cubes

1 cup English cucumber into cubes

1-2 cups Cantaloupe Melon cut into cubes

½ red onion cut into slivers.

½ cup green Castelvetrano olives.

Arugula (optional)

6-8 Basil leaves

1 cup of bite size (bocconcini) Mozzarella or regular size cut into bite size cubes.

6 -8 Prosciutto slices

1/3 cup good quality fresh extra virgin olive oil.

1/4 cup red wine vinegar.

Fine sea salt and freshly ground black pepper to taste.

Method:

Start by cutting the bread into bite size cubes. If your bread is not a day old you can toast it in the oven at 350 F/175 C for 3-5 minutes. In a big salad bowl whisk the olive oil, red wine vinegar salt and pepper. Add the onions, tomatoes, cucumber, mozzarella olives and bread toss them lightly. Let the salad absorb the flavors for 15-30 minutes. Before serving, toss the salad and tear and sprinkle the basil leaves and prosciutto over the top. It’s best to serve this salad room temperature with a chilled glass of white wine…I hope you like it as much as I do.

When serving, drizzle some balsamic vinegar for sweetness.

*For a Vegan or Vegetarian Version, you can omit the prosciutto and mozzarella. Instead add some roasted red bell peppers it will be a great complement.

Panzanella Melon Salad _dicing bread-~ Yes, more please!

Panzanella Melon Salad-mouth watering flavors and textures!

Panzanella Melon Salad have some wine! ~ Yes, more please!

 Mouth watering Salad for the sumer…Enjoy!

 

 

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Mango-Basil-Pomegranate Daiquiri

Mango-Manbo~Yes, more please! best rum mango drink!

1, 2, 3, 4, 5, 6, 7, 8…….Maaangoo!..

It’s Friday and even if your week is not over yet, you must chill. I’m gonna be posting one drink every Friday, just for a little reminder that when ever your weekend starts you must relax and try to have some fun. Ian and I we are very homebodies; we like to stay at home relaxing and making our own treats. Don’t get me wrong we do go out every now and then, but the truth is that is always more relaxing to have a drink in the safety of your home.
This Mango-Basil-Pomegranate Daiquiri is refreshing and not too sweet. The basil brings so much freshness and the pomegranate kernels burst and pop in your mouth adding some texture, you’re gonna love it.
To get you in the Friday mood put some Mambo music Like Perez Prado, The King of Mambo.
Here is some link to the proper music to play while you prepare your drink!

Also I have included some Mambo steps just in case you want to shimmy… Have fun!

 Mango-Mambo 2 drinks, 4 drinks, 6 drinks!

Mambo Mango

Mango-Basil-Pomegranate Daiquiri

makes 4-6 drinks

2 cups fresh Mango peeled and cubed. (I you can not find fresh, frozen mango works like a charm!)
2 cups of ice
6-8 Basil leaves ( I used Thai Basil, you can use any basil you have on hand.)
2-4 parts of white Cuban rum (this is up to you!)
1 part of Grenadine
a splash of Pomegranate juice
squeeze of lime
Garnish with fresh pomegranate kernels. ( Little pieces of strawberry will work as well.)

Directions:

In a Blender Place all ingredients, Blend until smooth.
Serve on chilled short glasses.
I cut my straws on a bias to sip more easy and I added the pomegranate kernels and a little spoon to eat them as you go.

Mango-Mambo the best rum drink!mambo-steps

Mangoooo!!!

 

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