Watermelon Panzanella Recipes

PANZANELLA

Steps:

• For the croutons: Preheat the oven to 275 degrees F.
• Cut the bread into 1-inch cubes and arrange on a baking sheet. Drizzle the cubes with the olive oil and toss to coat. Put the pan in the oven to slightly crisp ("stale") the bread without toasting it, 20 to 25 minutes. Remove and allow to cool.
• For the dressing: In a small jar, shake together the olive oil, vinegar, salt and pepper.
• For the salad: In a large bowl, combine the tomatoes, cucumbers, onions and bread cubes. Pour the dressing over the salad ingredients, tossing gently. Add the sliced basil and Parmesan shavings and toss again. Sprinkle with more salt and pepper and serve garnished with whole basil leaves.

PANZANELLA

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

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.

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.

GRILLED CHICKEN MARBELLA PANZANELLA

Steps:

• Whisk the olives, olive brine, vinegar, apricot preserves, capers and brine, brown sugar, oregano, 1/3 cup of the olive oil, 1 tablespoon salt and several grinds of black pepper in a medium bowl until the sugar and salt are dissolved.
• Combine 1/4 cup of the dressing with the fruit in another medium bowl, cover and marinate for 30 minutes at room temperature. Combine 1/4 cup of the remaining dressing with the chicken in a third medium bowl, cover and marinate for 30 minutes in the refrigerator. Reserve the remaining dressing.
• Preheat a large grill pan or a grill over medium-high heat.
• Meanwhile, heat the remaining 1 tablespoon olive oil in a medium saucepan over medium-high heat until shimmering. Add the garlic and cook, stirring, until fragrant and softened but not brown, about 1 minute. Add the wine, bring to a boil and cook until reduced by half, about 3 minutes. Add the reserved dressing, bring to a boil and cook until slightly thickened, about 5 minutes. Keep warm.
• Grill the chicken and fruit, flipping the chicken halfway through and turning the fruit frequently, until the chicken is cooked through and the fruit is caramelized, 5 to 7 minutes. Transfer to a cutting board and let rest.
• Grill the bread, flipping occasionally, until toasted, about 5 minutes. Transfer to a serving platter and tear into bite-size pieces when cool enough to handle. Right before serving, grill the lettuce, turning occasionally, until slightly wilted and charred in spots, about 3 minutes. Transfer to the serving platter and toss with the torn bread. Slice the chicken and arrange it, along with the fruit, over the bread and greens. Drizzle with the warm dressing and season with salt and pepper.