Best Watermelon Panzanella Salad Recipes

Panzanella image

Provided by Ina Garten

Time 55m

Yield 12 servings

Number Of Ingredients 16

3 tablespoons good olive oil
1 small French bread or boule, cut into 1-inch cubes (6 cups)
1 teaspoon kosher salt
2 large, ripe tomatoes, cut into 1-inch cubes
1 hothouse cucumber, unpeeled, seeded, and sliced 1/2-inch thick
1 red bell pepper, seeded and cut into 1-inch cubes
1 yellow bell pepper, seeded and cut into 1-inch cubes
1/2 red onion, cut in 1/2 and thinly sliced
20 large basil leaves, coarsely chopped
3 tablespoons capers, drained
1 teaspoon finely minced garlic
1/2 teaspoon Dijon mustard
3 tablespoons Champagne vinegar
1/2 cup good olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Steps:

Heat the oil in a large saute pan. Add the bread and salt; cook over low to medium heat, tossing frequently, for 10 minutes, or until nicely browned. Add more oil as needed.
For the vinaigrette, whisk all the ingredients together.
In a large bowl, mix the tomatoes, cucumber, red pepper, yellow pepper, red onion, basil, and capers. Add the bread cubes and toss with the vinaigrette. Season liberally with salt and pepper. Serve, or allow the salad to sit for about half an hour for the flavors to blend.

Country Panzanella With Watermelon Dressing image

Provided by Nicole Taylor, Yewande Komolafe

Time 30m

Yield 8 to 10 servings (about 16 cups)

Number Of Ingredients 20

1/2 pound piece of skin-on watermelon, seeds discarded
1/4 cup granulated sugar
Kosher salt
2 garlic cloves, peeled and grated
1 tablespoon whole-grain mustard
1 1/2 teaspoons fresh thyme leaves
1/2 teaspoon red-pepper flakes
1/2 teaspoon ground black pepper
1/2 cup white wine vinegar
1/2 cup olive oil
1/2 loaf day-old ciabatta, cut into 1/2-inch cubes (about 4 loose cups)
2 tablespoons olive oil
1 1/2 teaspoons fresh thyme leaves
1/4 teaspoon fine sea salt
2 pounds watermelon, rind discarded cut into 1-inch pieces (about 4 packed cups)
3 medium heirloom tomatoes (about 1 3/4 to 2 pounds), cut into 1-inch-wide wedges (about 5 loose cups)
1 medium seedless cucumber (about 1/2 pound), trimmed, halved lengthwise then sliced 1/4-inch-thick (about 2 cups)
1 small red onion (about 4 ounces), peeled and sliced (about 1 loose cup)
1 cup fresh basil leaves
1/2 cup crumbled feta

Steps:

Make the dressing: Using a coarse grater set over a medium bowl, grate the watermelon flesh then rind, grating the rind all the way to the skin. (You should have about 1 cup grated watermelon.) Discard the firm skin. Add the sugar and 1 teaspoon salt; stir to dissolve the sugar and salt grains. Allow the mixture to sit for at least 10 minutes.
Add the garlic, mustard, thyme leaves, red-pepper flakes, ground black pepper, vinegar and oil. Whisk together (or transfer to a mason jar, cover and shake vigorously). The dressing makes 2 cups, and will keep, refrigerated, up to 1 week; shake before use.
Make the salad: Heat the oven to 425 degrees. On a small sheet pan, toss the cubed bread, olive oil, thyme and sea salt together. Spread in a single layer and bake for 8 to 10 minutes, until toasted and golden brown.
In a large serving bowl, combine the watermelon, tomatoes, cucumber and red onion. Drain any excess liquid before adding the toasted bread cubes and half the basil. Drizzle with 1/4 cup of the dressing and season with salt and pepper. Divide among individual bowls, if you like. Top with crumbled feta, remaining basil leaves and spoon additional dressing over the top.

Watermelon Panzanella image

Provided by COOKGIRl

Categories Melons

Time 25m

Yield 4 serving(s)

Number Of Ingredients 16

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
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

Steps:

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.