Best 2 Watermelon Panzanella Recipes

Embark on a culinary journey to discover a refreshing summer sensation with watermelon panzanella. This vibrant Italian salad captivates the senses with its medley of flavors and colors. Crisp watermelon cubes, juicy tomatoes, and fragrant basil dance together in a symphony of freshness, while toasted bread adds a delightful crunch. Dressed in a tangy vinaigrette, watermelon panzanella is a celebration of the season's bounty, offering a delightful balance of savory and sweet in every bite. Let's dive into the world of watermelon panzanella and explore the art of creating this summertime masterpiece.

Here are our top 2 tried and tested recipes!

WATERMELON PANZANELLA SALAD

Watermelon Panzanella Salad image

Keep cool with this super easy watermelon panzanella salad, the perfect summer salad of juicy watermelon, crunchy bread, tangy feta and peppery arugula, all tossed in a scrumptious honey-lime dressing.

Provided by Bite Me More

Categories Salad

Time 53m

Yield 4

Number Of Ingredients 16

Ingredients

3 cups cubed French bread
1 tablespoon olive oil
2 teaspoons olive oil
½ teaspoon kosher salt
½ cup walnut halves
¼ cup fresh lime juice
2 tablespoons honey
1 teaspoon Dijon mustard
½ teaspoon kosher salt
¼ teaspoon ground cumin
¼ teaspoon freshly ground black pepper
½ cup olive oil
3 cups cubed seeded watermelon
3 cups baby spinach-arugula mix
½ cup cubed feta cheese
6 leaves fresh basil, chopped

Steps:

Preheat oven to 400 degrees F (200 degrees C).
Toss bread cubes, 1 tablespoon plus 2 teaspoons olive oil, and 1/2 teaspoon salt in a bowl. Spread onto a baking sheet in a single layer.
Bake in the preheated oven, tossing once halfway through baking, until golden, about 8 minutes. Let cool.
Reduce oven temperature to 350 degrees (175 degrees C). Spread walnuts onto a baking sheet.
Toast walnuts in the preheated oven until golden brown and fragrant, 10 to 15 minutes.
Whisk lime juice, honey, Dijon mustard, 1/2 teaspoon salt, cumin, and pepper together in a bowl. Pour in 1/2 cup olive oil, whisking continuously, until dressing is blended.
Combine bread cubes, watermelon, spinach-arugula mix, and feta cheese in a large bowl. Add a few tablespoons of dressing; toss to mix. Sprinkle toasted walnuts and basil on top. Drizzle more dressing over the top.

Nutrition Facts : Calories 777.5 calories, Carbohydrate 68 g, Cholesterol 28 mg, Fat 51 g, Fiber 4.4 g, Protein 17.5 g, SaturatedFat 10.6 g, Sodium 1388.3 mg, Sugar 19.9 g

WATERMELON PANZANELLA

Watermelon Panzanella image

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

Provided by COOKGIRl

Categories Melons

Time 25m

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

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.

Tips:

Choose ripe and juicy watermelon: The watermelon is the star of this salad, so make sure it's at its peak. Look for a watermelon that is heavy for its size, has a deep red color, and sounds hollow when you tap it.
Use a variety of textures: This salad is all about the contrast of textures. The crisp cucumber, crunchy croutons, and soft watermelon all come together to create a delightful experience. Be sure to use a variety of sizes and shapes of croutons for added interest.
Make sure the dressing is well-balanced: The dressing is what brings all the flavors of this salad together. Be sure to taste it before serving and adjust the seasonings as needed. You want the dressing to be flavorful but not overpowering.
Add some fresh herbs: Fresh herbs like basil, mint, or cilantro can add a pop of color and flavor to this salad. If you have some on hand, be sure to add them in.
Serve immediately: This salad is best served immediately after it's made. The watermelon will start to release its juices and the croutons will get soggy if you let it sit for too long.

Conclusion:

Watermelon panzanella is a refreshing and flavorful summer salad that is perfect for any occasion. It's easy to make, and it's a great way to use up leftover watermelon. With its combination of sweet watermelon, crisp cucumber, crunchy croutons, and tangy dressing, this salad is sure to be a hit with everyone who tries it. So next time you have a watermelon on hand, be sure to give this recipe a try!

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