Keep Cool: Watermelon Panzanella

Name: Keep Cool: Watermelon Panzanella
Ingredients: 10 slices ciabatta; 2 tablespoons olive oil; 1 small red onion, finely sliced; 2 cups diced seedless watermelon; 2 cups diced ripe plum tomatoes; 1 cup diced cucumber; 2 tablespoons capers, rinsed and drained; 7 ounces halloumi cheese, diced (or half halloumi and half crumbled feta cheese); 2/3 cup chopped Kalamata olives; a small bunch of basil, roughly chopped; Salt and pepper; 1/4 cup red wine vinegar, preferably Cabernet Sauvignon; 2/3 cup extra virgin olive oil; 1 clove garlic, crushed; pinch of sugar; sea salt and pepper

16 ingredients

7 steps

Ingredients

10 slices ciabatta
2 tablespoons olive oil
1 small red onion, finely sliced
2 cups diced seedless watermelon
2 cups diced ripe plum tomatoes
1 cup diced cucumber
2 tablespoons capers, rinsed and drained
7 ounces halloumi cheese, diced (or half halloumi and half crumbled feta cheese)
2/3 cup chopped Kalamata olives
a small bunch of basil, roughly chopped
Salt and pepper
1/4 cup red wine vinegar, preferably Cabernet Sauvignon
2/3 cup extra virgin olive oil
1 clove garlic, crushed
pinch of sugar
sea salt and pepper

Directions

1

Preheat the oven to 400F.
2

To make the salad, tear the ciabatta into crouton-sized pieces, drizzle with olive oil, place in a roasting pan, and cook for about 5 minutes, until golden.
3

Let cool.
4

Toss the remaining salad ingredients in a large bowl, add the ciabatta and mix together well.
5

Season with salt and pepper.
6

To make the dressing, whisk all of the ingredients together and pour over salad.
7

Allow the flavors to marinate for about 1 hour before serving.