Watermelon Panzanella

Watermelon Panzanella created by Baby Kato

From 'The Modern Vegetarian' via The Oregonian. Here's a new and unusual twist on classic panzanella.

Ready In:
25mins
Serves:
Units:

ingredients

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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RECIPE MADE WITH LOVE BY

@COOKGIRl
Contributor
@COOKGIRl
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"From 'The Modern Vegetarian' via The Oregonian. Here's a new and unusual twist on classic panzanella."
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  1. Baby Kato
    Watermelon Panzanella Created by Baby Kato
    Reply
  2. Baby Kato
    Watermelon Panzanella Created by Baby Kato
    Reply
  3. Baby Kato
    Watermelon Panzanella Created by Baby Kato
    Reply
  4. Baby Kato
    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.
    Reply
  5. COOKGIRl
    From 'The Modern Vegetarian' via The Oregonian. Here's a new and unusual twist on classic panzanella.
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