Keep Cool: Watermelon Panzanella Recipe

Jul 11, 2013 12:01 pm

Ciabatta and watermelon make a refreshing salad

This panzanella combines watermelon with cheeses, vegetables, and ciabatta to form an ideal summer salad.
This panzanella combines watermelon with cheeses, vegetables, and ciabatta to form an ideal summer salad.

We're in the middle of a watermelon glut! Use up your excess in this delicious watermelon recipe from Maria Elia's The Modern Vegetarian. It's her take on panzanella — Italian bread salad — that would pair perfectly with grilled meat or fish. 

As you’ve probably realized by now, I am a big fan of watermelon! This is a sensational salad recipe and a great way to use up any leftover melon. As with all panzanella salads, it’s important to let the flavors infuse before serving. Toasting the bread a little will help to keep it slightly crispier.

Reprinted with permission from The Modern Vegetarian

Servings: 4 people


10 slices ciabatta
2 tablespoons olive oil
1 small red onion, finely sliced
2 cups diced seedless watermelon
2 cups diced ripe plum tomatoes
1 cup diced cucumber
2 tablespoons capers, rinsed and drained
7 ounces halloumi cheese, diced (or half halloumi and half crumbled feta cheese)
2/3 cup chopped Kalamata olives
a small bunch of basil, roughly chopped
Salt and pepper
1/4 cup red wine vinegar, preferably Cabernet Sauvignon
2/3 cup extra virgin olive oil
1 clove garlic, crushed
pinch of sugar
sea salt and pepper
  1. Preheat the oven to 400°F.
  2. To make the salad, tear the ciabatta into croûton-sized pieces, drizzle with olive oil, place in a roasting pan, and cook for about 5 minutes, until golden. Let cool.
  3. Toss the remaining salad ingredients in a large bowl, add the ciabatta and mix together well. Season with salt and pepper.
  4. To make the dressing, whisk all of the ingredients together and pour over salad. Allow the flavors to marinate for about 1 hour before serving.

More summer salad recipes on Food Republic:

Level of Difficulty: 
Prep Time: 
35 minutes
Cooking Time: 
5 minutes
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