Ingredients

The following ingredients have 6 Servings
  • 6 cups hearty bread, cubed ((approx 1 pound total)(see note))
  • olive oil
  • salt
  • 1/2 cantaloupe (cut in 1 inch pieces)
  • 2 cups arugula (lightly packed)
  • 3 ounces prosciutto ((more if desired))
  • 8 ounces fresh mozzarella pearls ((or other fresh mozzarella cut in bite sized pieces))
  • 1 lemon
  • 1/3 cup olive oil
  • 1/2 Tablespoon honey
  • 1/2 teaspoon Dijon mustard
  • 1/8 teaspoon garlic powder
  • salt
  • black pepper

Instruction

  • Preheat oven to 300F.
  • Cut the bread into approximately 1 inch cubes and spread on a baking sheet. Drizzle the bread with olive oil and a little salt.
  • Bake the bread until the cubes are just crunchy but do not squish or bend. They should not be as hard as croutons. The time this takes will depend on how dry/dense your bread already is (for me it typically takes 20-30 minutes). When done, set aside to cool to room temperature.
  • While the bread is baking, prepare the mix-ins. Either cut the cantaloupe into 1 inch pieces or use a melon baller to get balls of melon. Place in a large bowl. (If using a melon baller, see note).
  • Add the arugula to the bowl with the cantaloupe.
  • Tear the prosciutto slices into smaller pieces (4-5 pieces per slice) and add to the bowl. Cut the mozzarella if needed into bite sized pieces and add to the bowl.
  • In a small bowl, prepare the dressing by combining all of the ingredients. Whisk together and salt or pepper to taste.
  • When the bread is done and cooled to room temperature, add the bread and toss to combine.
  • Pour the dressing over the salad and toss to coat. Let the dressing sit on the salad ideally for 30 minutes in the refrigerator before serving so that it starts to soak into the bread. It will not make the bread soggy.