Watermelon Panzanella

Cookgirl's Note:

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

• Total Time: 25 mins
• Prep Time: 20 mins
• Cook Time: 5 mins

Ingredients:

Servings: 4

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

• ¼ 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.