Watermelon Panzanella

"From 'The Modern Vegetarian' via The Oregonian. Here's a new and unusual twist on classic panzanella."
 
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photo by Baby Kato photo by Baby Kato
photo by Baby Kato
photo by Baby Kato photo by Baby Kato
photo by Baby Kato photo by Baby Kato
Ready In:
25mins
Ingredients:
16
Serves:
4
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ingredients

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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

  1. 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.
     
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