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Spicy Melon Panzanella (vegan)

AlexandraPublished on August 15, 2021

A sweet & spicy take to a traditional tuscan salad

serving size: 2 people | prep time: 10 mins | cook time: 15 mins


• 1/2 loaf day old baguette

• 1 jalapeño, seeds half removed

• 2 garlic cloves

• 1 tbs oregano

• 1 small cantaloupe, rind & seeds removed, cut into pieces

• 1 pint cherry tomatoes, halved

• 1 pint lunchbox peppers

• 1 tbs olive oil / vinegar

• 1 tbs agave


Preheat oven to 400°. Cut bread into bite sized pieces and arrange on an even layer on lightly greased baking sheet. Bake until golden and lightly crisped, about 9 minutes; let cool.

Whisk oil, vinegar, agave, garlic, and oregano in a large bowl; season with salt and pepper (if desired). Add chopped peppers, cantaloupe, and toasted bread and toss to combine. Let sit, tossing occasionally, at least 15 minutes and up to 1 hour.

Arrange salad on a platter and sprinkle with sea salt if desired. Enjoy!

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