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 ⓘ
Instructions
- 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.
Nutrition & Diet Analysis (per serving)
719
kcal
36% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).