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Recipe Watermelon Panzanella

Watermelon Panzanella
  • Serves 4
  • 30 minutes
  • Difficulty Easy
  • 15 Ingredients
By

57 Comment

This is a fantastic salad and a great way to use up any leftover watermelon. Great with fish or any meat off the barbie.

Ingredients (serves 4)

  • 10 slices ciabatta bread
  • 2 tablespoons olive oil
  • 1 small red onion finely sliced
  • 2 cups diced seedless watermelon
  • 2 cups diced ripe plum tomatoes
  • 1 cups diced cucumber
  • 2 tablespoons capers rinsed and drained
  • 1 packet feta cheese crumbled
  • 2/3 cup chopped Kalamata olives
  • 1 bunch of basil chopped
  • DRESSING
  • 1/4 cup red wine vinegar
  • 2/3 cup extra virgin olive oil
  • 1 garlic crushed
  • pinch sugar

Method

  1. Preheat the oven to 400. Tear the ciabatta into crouton sized pieces, drizzle with olive oil and place on a baking tray and cook in oven for about 5 minutes to toast until golden.
  2. Toss the remaining salad ingredients in a large bowl, add the ciabatta and mix together. Season with salt and pepper.
  3. To make the dressing, whisk all of the ingredients together and pour over salad. Allow the flavors to marinate for about 10 mins before serving.

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