Cucumber And Melon Panzanella Recipes

QUICK LEMONY PANZANELLA

Steps:

• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Drizzle 2 tablespoons olive oil over both sides of the focaccia. Place on a grill pan or directly on the grill grate. Toast until nicely browned, flipping as needed, about 5 minutes.
• Meanwhile, combine tomatoes, cucumber, onion, bell pepper, olives, banana peppers, basil, oregano, parsley, salt, and pepper in a nonreactive bowl. Add 1/4 cup olive oil, lemon juice, and Dijon mustard; stir until combined.
• Remove focaccia from the grill and rub 1 side of each slice with garlic. Tear slices into bite-sized pieces. Add to the vegetables and stir to coat. Serve at room temperature.

MEDITERRANEAN PANZANELLA

Steps:

• In large bowl, mix oil, vinegar, pepper and salt with wire whisk. Stir in tomatoes, cucumber, olives and basil. Add bread and cheese; toss gently. Serve immediately.

CUCUMBER AND MELON PANZANELLA

Steps:

• Preheat the oven to 425 degrees F.
• Toss together the bread, oil and 1/2 teaspoon salt on a baking sheet until evenly coated. Bake until golden brown and crispy on the outside but still soft in the center, about 8 minutes. Let cool slightly, about 5 minutes.
• Toss together the arugula, cantaloupe, cucumbers and 1/2 teaspoon salt in a large bowl. Add the toasted bread, feta and parsley and toss to combine. When ready to serve, toss with the balsamic vinaigrette and serve immediately.

WATERMELON PANZANELLA

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.

PANZANELLA

Steps:

• In a serving bowl stir together the bread, the tomatoes, the cucumber, the onion, the oil, the vinegar, the basil, and salt and pepper to taste until the salad is combined well.

CLASSIC PANZANELLA

Steps:

• Cover the onion slices with cold water; let soak about 30 minutes, changing the water three or four times. Drain, and transfer to a large bowl or dish. Meanwhile, cover the bread with cold water, and let stand until the bread is softened, about 10 minutes.
• Squeeze the bread to remove as much water as possible. Arrange the bread on a double layer of paper towels; cover with another double layer, and press down to extract any remaining water. Sprinkle the bread with about 1 teaspoon salt. Set aside for 5 minutes.
• Using your fingers, pluck the bread into bite-size pieces, and transfer to the dish containing the onions. Toss to combine.
• Prepare the cucumbers and tomatoes. Add to the bowl with the bread mixture.
• Drizzle the oil and vinegar over the salad; season with salt and pepper.
• Tear the basil leaves in half; add to the bowl. Gently toss to combine. Set aside in a cool place, 30 to 45 minutes. Toss and serve.

COUNTRY PANZANELLA WITH WATERMELON DRESSING

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 SALAD

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.