Best 2 Watermelon Panzanella Recipes
## Watermelon Panzanella: A Refreshing Summer Salad
When the summer heat has you craving something light and refreshing, look no further than watermelon panzanella. This classic Italian salad combines sweet watermelon, juicy tomatoes, crisp cucumbers, and aromatic basil with toasted bread and a tangy dressing. The result is a symphony of flavors and textures that will tantalize your taste buds.
This mouthwatering salad is not only a delight to eat but also incredibly easy to make. With minimal prep work and a handful of simple ingredients, you can have a delicious and healthy meal on the table in no time. This article features three variations of watermelon panzanella, each with its own unique twist.
The first recipe is a classic panzanella with a simple vinaigrette dressing. The second recipe adds a touch of grilled halloumi cheese for a savory and smoky flavor. The third recipe incorporates burrata cheese and prosciutto for a luxurious and decadent take on the classic dish.
No matter which variation you choose, you're sure to enjoy this refreshing and flavorful salad. It's perfect for a light lunch, a summer picnic, or as a side dish for your next barbecue. So grab some fresh watermelon and get ready to experience the ultimate summer salad!
WATERMELON PANZANELLA SALAD
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
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
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
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.
Tips:
- Choose the right watermelon: Pick a ripe watermelon with a deep red color and a hollow sound when tapped. Avoid watermelons with bruises or cuts.
- Cut the watermelon correctly: Cut the watermelon into small cubes or balls. This will help the watermelon absorb the dressing and other ingredients more easily.
- Use fresh ingredients: Use fresh, ripe tomatoes, cucumbers, and basil for the best flavor. You can also add other seasonal vegetables, such as zucchini, bell peppers, or corn.
- Make the dressing ahead of time: The dressing for the panzanella can be made ahead of time and stored in the refrigerator for up to 3 days. This will save you time when you're ready to assemble the salad.
- Don't overdress the salad: The dressing should be light and refreshing, so don't overdo it. Start with a small amount of dressing and add more to taste.
- Serve the salad immediately: Panzanella is best served immediately, so don't make it too far in advance. The bread will start to get soggy if it sits for too long.
Conclusion:
Watermelon panzanella is a refreshing and delicious summer salad that is perfect for potlucks, picnics, and backyard barbecues. It's easy to make and can be tailored to your own taste preferences. So next time you have a ripe watermelon on hand, give this recipe a try!
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