Watermelon Panzanella

Name: Watermelon Panzanella
Ingredients: Salad; 10 slices ciabatta (each slice 1 inch thick); 2 tablespoons olive oil; 1 small red onion, finely sliced; 2 cups diced seedless watermelon; 2 cups diced plum tomatoes; 1 cup peeled diced cucumber; 2 tablespoons rinsed and drained capers; 7 ounces halloumi cheese, diced (or half halloumi and half feta cheese); 2/3 cup chopped kalamata olive; 1 small bunch basil, roughly chopped; salt & freshly ground black pepper; Dressing; 1/4 cup red wine vinegar; 2/3 cup extra virgin olive oil; 1 garlic clove, crushed; 1 pinch granulated sugar; salt & freshly ground black pepper

18 ingredients

7 steps

Ingredients

Salad
10 slices ciabatta (each slice 1 inch thick)
2 tablespoons olive oil
1 small red onion, finely sliced
2 cups diced seedless watermelon
2 cups diced plum tomatoes
1 cup peeled diced cucumber
2 tablespoons rinsed and drained capers
7 ounces halloumi cheese, diced (or half halloumi and half feta cheese)
2/3 cup chopped kalamata olive
1 small bunch basil, roughly chopped
salt & freshly ground black pepper
Dressing
1/4 cup red wine vinegar
2/3 cup extra virgin olive oil
1 garlic clove, crushed
1 pinch granulated sugar
salt & freshly ground black pepper

Directions

1

Salad: Preheat oven to 400 degrees.
2

Tear the ciabatta into crouton-sized pieces, drizzle with olive oil, place in a roasting pan, and cook until golden, about 5 minutes. Set aside to cool.
3

Toss the onion, watermelon, tomatoes, cucumber, capers, cheese, olives and basil together in a large bowl.
4

Add the ciabatta and mix together well. Season with salt and pepper.
5

Transfer the mixture to a serving platter.
6

Dressing: Whisk the vinegar, oil, garlic and sugar together. Add salt and pepper to taste.
7

Pour over salad and let stand 1 hour to allow the ingredients to marinate before serving.