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Summer Watermelon Panzanella Salad
Nothing screams summer more than this salad. It’s an explosion of color and flavor! It’s perfect for summer barbeques and picnics. There are no hard or fast rules for a Panzanella salad other than toasting the bread for the croutons so that they can soak up the dressing without getting soggy.
Recipe developed by Laura Pauli of Cucina Testa Rossa
Prep time: 20 minutes:
Cook time: 15 minutes
Total Time: 20 minutes
Serves: 4
Ingredients
1 baguette (or any bread), cut into 1” cubes and toasted
1 English cucumber, cut into quarters lengthwise, seeds removed, sliced in 1” slices
½ basket cherry tomatoes, cut in half
2 cups watermelon, sliced in 1” cubes
1 jar CARA MIA hearts of palm, cut into 1” slices
1 cup Feta cheese, ½” dice
kosher or sea salt
fresh ground black pepper
3 + 1 tablespoons STAR Extra Virgin Olive Oil
3 tablespoons STAR Red Wine Vinegar
Directions
- Heat oven to 350F. Cut up baguette into 1” cubes, place in a bowl, swirl with 1 tablespoon of olive oil, sprinkle with a pinch of salt and pepper, toss to coat and spread on a sheet pan. Toast until golden brown, approximately 15 minutes.
- While the bread is toasting, cut up cucumber, tomatoes, watermelon, hearts of palm and Feta cheese.
- Place all the vegetables, watermelon cubes and cheese into a bowl. Add the toasted baguette croutons and toss gently.
- Swirl 3 tablespoons of olive oil and vinegar over the salad and toss gently.
- Portion and serve!
