Cantaloupe Panzanella Salad

Ingredients

• 1/2 loaf of BF Rustic White Bread, cut into 1-inch cubes

• 1 tablespoon avocado oil

• 1/4 teaspoon kosher salt, plus 1/2 tsp

• 1/2 cantaloupe seeded and cut with a melon baller

• 1 cup cherry tomatoes, halved

• 2 Persian cucumbers, sliced

• 1/4 cup red onion, sliced

• 1 avocado, sliced

• 1/8 pound thinly sliced prosciutto, torn into bite-sized pieces

• 1/2 cup basil leaves, torn

Dressing

• 1 small lemon, juiced

• 1 tablespoon white wine vinegar

• 1 garlic clove, minced

• 1/2 teaspoon Dijon mustard

• 1/4 teaspoon table salt

• 1/4 teaspoon pepper

• 1/4 cup extra virgin olive oil