Watermelon Panzanella Recipe

Name: Watermelon Panzanella
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 1 pinch granulated sugar; salt & freshly ground black pepper

Servings: persons

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
1 pinch granulated sugar
salt & freshly ground black pepper

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.

797

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: Salad, 10 slices ciabatta (each slice 1 inch thick), 2 tablespoons olive oil, 1 small red onion, finely sliced, and more.

Yes, Watermelon Panzanella falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Watermelon Panzanella

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