Watermelon Panzanella Salad

April 29, 2020

Kory Cheshier

Pananella is a Tuscan bread salad that uses stale bread and juicy tomatoes. Stroll down the aisles of the farmers market in July and you’ll find all the ingredients for this salad, including fantastic artisan bread. One of our favorites is the hearty Pugliese from Village Bakery and Provisions carried by Hill and Hollow Farm. When it’s a couple days old, make this salad. Paired with abundant, in-season tomatoes and watermelon, the toasted bread soaks up the yummy juices. Local honey from TN artisan honey and oil from Galena Garlic make this dish really shine.

Ingredients

1small loaf farm bread, diced

3tablespoons garlic-infused olive oil

1teaspoon kosher salt

1teaspoon finely minced garlic

1/2teaspoon Dijon mustard

3tablespoons red wine vinegar

1/2cup Galena garlic-infused olive oil

juice of half a lemon

1teaspoon local honey

1/2teaspoon kosher salt

1/4teaspoon freshly cracked black pepper

1 1/2cups diced watermelon

1large ripe tomato, diced

1medium cucumber, seeded and diced

1medium bell pepper, seeded and diced

1/2large red onion, thinly sliced

15large basil leaves, rough chopped

Preparation

1. Preheat oven to 375F. To prepare croutons, toss bread with oil and salt. Place bread on baking sheet and bake 10-15 minutes or until browned and crispy.

2. To prepare dressing, whisk ingredients together in small bowl until well combined.

3. To prepare salad, toss all ingredients together in large bowl. Add croutons. Pour dressing over top and toss to coat, while seasoning with salt and pepper to taste.

4. Allow to sit for 10 minutes for flavors to meld. Toss again and serve.