Panzanella salad with melon and grilled cheese

Ingredients for 4 servings:

• 1 honeydew melon(s)
• 500 g cherry tomatoes
• 30 g basil, fresh
• 30 g parsley, fresh
• 6 tbsp olive oil
• 2 tbsp balsamic vinegar, lighter
• salt and pepper
• 1 baguette(s)
• 2 tbsp oil
• 280 g grilled cheese

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 10 minutes; Total time approx. 1 hour 40 minutes

perfect for a barbecue evening

Preheat oven to 200°C (top/bottom heat). Halve the melon, scoop out the seeds with a spoon, peel, and cut into approximately 1 cm cubes. Wash and halve the tomatoes. Marinate both in a bowl with 2 tablespoons of olive oil, balsamic vinegar, salt, and pepper, and set aside to marinate. Wash the basil and parsley, pluck the leaves from the stems, and roughly chop them. Dice the baguette coarsely or finely as desired and toss thoroughly with the remaining olive oil on a baking sheet lined with baking paper. Bake in the oven for approx. 8-12 minutes until golden brown and crispy. Turn after approx. 5 minutes. Mix the finished bread cubes with the salad and add a little more seasoning, if desired. Fry the grilled cheese in a pan with 2 tablespoons of oil for 3-5 minutes until golden brown, then cut into large pieces. Arrange the salad on a serving platter, top with the cheese, and enjoy. Also great as a side dish for grilling, even without grilled cheese.