Melon Panzenella Salad

• 4 cups HERB ED FOCCACIA BREAD, CUBED PREFERABLY DAY-OLD
• 2 ounces PROSCIUTTO, THIN-SLICED & CUT INTO STRIPS
• 2 ounces SOPRESSTA OR COPPA SALAMI, THIN-SLICED, AND CUT INTO STRIPS
• 3 CLOVES GARLIC, MINCED
• 3 tablespoons RED WINE VINEGAR
• 4 cups TORN ARUGALA LEAVES
• 2 cups FIRM RIPE MELON (1 CUP EACH HONEYDEW & CANTALOUPE
• 1/2 cup EACH, CHOPPED, FRESH BASIL, AND FLAT-LEAF PARSLEY
• FRESH CRACKED SEA SALT & PEPPER TO TASTE
• 1 tablespoon HONEY (OR AGAVE NECTAR)
• 5 tablespoons EXTRA-VIRGIN OLIVE OIL
• 1 cup OLIVES, PITTED, & HALVED (KALAMATA OR MIXED GREEK WORK GOOD!)
• 1 cup WHITE KIDNEY BEANS, RINSED AND DRAINED

1. 1.) Preheat oven to 350u0b0rn2.) Spread Foccacia pieces on a baking sheet. Drizzle with about 1 tablespoon olive oil, tossing to coat. Bake, stirring occasionally until lightly toasted and crisp, about 12 - 15 minutes.
2. 3.) Meanwhile, heat 4 tablespoons oil in a large non-stick skillet over medium heat until. Add prosciutto, and cook, stirring occasionally, until lightly crisp, about 3 minutes. Add garlic, and cook, stirring constantly until garlic becomes fragrant, about 30 seconds more. Remove from heat and stir in vinegar, and sweetener. Add salt and pepper to taste.
3. 4.) Place arugula, sopressta or coppa salami, melon, beans, basil, parsley and the toasted foccacia in a large bowl. Add the prosciutto mixture and toss to combine. Let salad stand for about 10/15 minutes so the bread can absorb some of the dressing.rnServe immediately . . . enjoy!!!

bread, garlic, red wine vinegar, arugala leaves, melon, fresh basil, fresh cracked, honey, extravirgin olive oil, olives, white kidney beans

Taken from food52.com/recipes/17795-melon-panzenella-salad (may not work)