Watermelon Panzanella Salad 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.

COUNTRY PANZANELLA WITH WATERMELON DRESSING

Country Panzanella With Watermelon Dressing image

Consumed plainly or with a salt sprinkle, fresh watermelon conjures warm-weather memories. In the U.S. (primarily in the American South), master gardeners are growing heirloom (seedful) varieties: sugar baby, jubilee and Georgia rattlesnake. In Apex, N.C., Gabrielle E.W. Carter is the new steward of the property once owned by her maternal great-grandfather, where she grows herbs, tomatoes and watermelon. As a multimedia artist, she is documenting the food ways of Black families in Eastern North Carolina and preserving cooking traditions using fruits and vegetables straight from the garden. Crimson-flesh watermelon transforms the classic panzanella with a balanced sweetness. Using a coarse grater is essential in achieving a vibrant, textured dressing. Bocconcini can be substituted for feta cheese in this salad, which pairs well with festive mains like dry-rub mushrooms and spicy tamarind pork ribs.

Provided by Nicole Taylor, Yewande Komolafe

Categories dinner, lunch, salads and dressings, main course, side dish

Time 30m

Yield 8 to 10 servings (about 16 cups)

Number Of Ingredients 20

Ingredients

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.

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