Watermelon Panzanella Salad



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 cup diced cucumber
2 tablespoons capers, rinsed and drained
7 ounces halloumi cheese, diced (or half halloumi and half crumbled feta cheese)
2/3 cup chopped Kalamata olives
Small bunch of basil, roughly chopped
Salt and pepper


1/4 cup red wine vinegar
2/3 cup extra virgin olive oil
1 clove garlic, crushed
Pinch of sugar
Sea salt and pepper



Preheat the oven to 400°.

To make the salad, tear the ciabatta into croûton-sized pieces, drizzle with olive oil, place in a roasting pan, and cook for about 5 minutes, until golden. Let cool.

Toss the remaining salad ingredients in a large bowl, add the ciabatta and mix together well. Season with salt and pepper.

To make the dressing, whisk all of the ingredients together and pour over salad. Allow the flavors to marinate for about 1 hour before serving.


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