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Watermelon and Tomato Panzanella Recipe

Watermelon and Tomato Panzanella Recipe

Adapted from Cucina Sorella.
Servings 4 servings
Author Brandon Matzek

Ingredients

For the vinaigrette:

  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon white balsamic vinegar
  • 1 teaspoon fresh lemon juice
  • Kosher salt
  • Freshly ground black pepper

For the salad:

  • 4 cups cubed watermelon
  • 1 tablespoon white balsamic vinegar
  • 2 teaspoons sugar
  • 1 teaspoon fresh lemon juice
  • Kosher salt
  • 4 cups cubed bread, preferably a dense bread like rye or whole wheat
  • 2 ripe tomatoes, cut into wedges (preferably heirloom tomatoes)
  • 2 avocados, peeled, pitted and diced
  • Fresh basil leaves, torn if large
  • Freshly ground black pepper

Instructions

  1. To make the vinaigrette, combine oil, vinegar and lemon juice in a jar along with 2 pinches of salt and several turns of black pepper. Cover and shake to combine.
  2. Place cubed watermelon in a large bowl with vinegar, sugar, lemon juice and a couple pinches of salt, tossing to combine. Cover and refrigerate for at least 30 minutes, tossing every 10 minutes. Using a slotted spoon, lift watermelon from their juices into a large salad bowl. Reserve the juices.
  3. Meanwhile, toast bread in a 400°F oven until crunchy throughout and just starting to turn golden (10 - 12 minutes). Toss the cubes halfway through. Let cool. Just before serving, toss bread with 5 tablespoons of the reserved watermelon juice. I like to drizzle a little of the juice, toss, then drizzle more, then toss again.
  4. To serve, place the tomatoes and avocado into the bowl with the watermelon and season with a sprinkling of salt and pepper. Drizzle with the vinaigrette, then toss to evenly coat. Gently toss in the bread and a handful of basil leaves. Season to taste with additional salt and pepper. Enjoy immediately!