Melon Panzanella

In this unexpected take on panzanella, chunks of ripe melon take the place of tomatoes. But the unexpected star is the brine from the Peppadew peppers: Spicy, sweet and tart, it combines with the melon's juices and soaks into the toasted bread.

2 thick slices large white country-style bread, cut into 1" pieces (~ 5 cups)
¼ cup extra-virgin olive oil
3 Tbsp. white balsamic vinegar
1 cup jarred Peppadew peppers, torn into quarters, plus 1 Tbsp. brine
1 clove garlic, finely grated
1 tsp. oregano, finely chopped
sea salt
black pepper, freshly ground
½ small juicy ripe cantaloupe (~ 1½ lb), rind and seeds removed, flesh cut into irregular bite-size pieces (~ 4 cups)
flaky sea salt

Preheat an oven to 400°F (200°C/180°C fan, Gas Mark 6).

Arrange bread in an even layer on a rimmed baking sheet. Bake until golden and lightly crisped, about 9 minutes; let cool.

Whisk oil, vinegar, brine, garlic, and oregano in a large bowl; season with kosher salt and pepper. Add Peppadews, 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.

Makes 4-6 servings.