Watermelon Panzanella
photo by Baby Kato

- Ready In:
- 25mins
- Ingredients:
- 16
- Serves:
-
4
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
- Salad: Preheat oven to 400 degrees.
- 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.
- Toss the onion, watermelon, tomatoes, cucumber, capers, cheese, olives and basil together in a large bowl.
- Add the ciabatta and mix together well. Season with salt and pepper.
- Transfer the mixture to a serving platter.
- Dressing: Whisk the vinegar, oil, garlic and sugar together. Add salt and pepper to taste.
- Pour over salad and let stand 1 hour to allow the ingredients to marinate before serving.
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Reviews
-
Incredible salad, simply incredible, well worth the time and effort to make it. Sweet, salty, spicy, refreshing, comforting and delicious. Made as written but omitted the olives as I was out. The dressing balances everything in the salad beautifully. I never had this type of salad before, but definitely will have this again. Thank you so much for sharing. Made for Culinary Quest 2014 for the Suitcase Gourmets.
RECIPE SUBMITTED BY
COOKGIRl
United States