2 thick slices large white country-style bread, cut into 1″ pieces
60ml / 1/4 cup extra-virgin olive oil
3 tbsp. white balsamic vinegar
300g / 1 cup jarred roasted red peppers, roughly chopped, plus 1 tbsp. brine
1 tsp. finely chopped oregano
Kosher salt
Freshly ground black pepper
1/2 small juicy ripe cantaloupe (about 675g), rind and seeds removed, flesh cut into irregular bite-size pieces
Preheat oven to 400F/200C. 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 and oregano in a large bowl; season with kosher salt and pepper. Add peppers, cantaloupe, and toasted bread and toss to combine. Let sit, tossing occasionally, at least 15 minutes and up to 1 hour.