Watermelon Panzanella Salad
Description
Make an Italian salad with crunch toasted Ciabatta bread, watermelon, tomatoes, red onion, feta cheese, Kalamata olives, capers, herbs served on top of baby arugula. The sweet, fresh watermelon pairs excellently with the salty feta cheese.
Ingredients
1 loaf day old ciabatta bread
4 c. very ripe seedless watermelon, cut into small dice
1 handful baby arugula
1 small red onion, thinly shaven
1 handful baby arugula
1 pint heirloom cherry tomatoes, cut in halves lengthwise
1 c. Kalamata olives, pits removed
1/4 c. non-pareil capers, drained of all excess liquid
1 generous pinch Sicilian oregano
6 oz. feta cheese
extra virgin olive oil
1 small bunch bunch basil, roughly chopped
salt and pepper, to taste
1 handful baby arugula
Directions
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Preheat oven to 300 degrees.
Cut the bread into 1/4 inch cubes; lightly coat in olive oil; season with salt and pepper. Place on baking sheet; bake 12 minutes or until crispy, dry and golden. Let cool to room temperature.
In a large bowl, combine watermelon, cucumber, red onion, tomatoes, olives, capers, oregano, feta cheese and basil; gently toss to combine.
Right before serving, drizzle with olive oil and season with salt and pepper, to taste. Toss; serve over the baby arugula.
8 servings.