Keep Cool: Watermelon Panzanella Recipe

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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

Keep Cool: Watermelon Panzanella Recipe
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  • 10 slices ciabatta
  • 2 tablespoons olive oil
  • 1 small red onion
  • 2 cups diced seedless watermelon
  • 2 cups diced ripe plum tomatoes
  • 1 cup diced cucumber
  • 2 tablespoons capers
  • 7 ounces halloumi cheese
  • 2/3 cup chopped Kalamata olives
  • a small bunch of basil
  • Salt and pepper
  • 1/4 cup red wine vinegar
  • 2/3 cup extra virgin olive oil
  • 1 clove garlic
  • 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.
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