PANZANELLA
Steps:
- Heat the oil in a large saute pan. Add the bread and salt; cook over low to medium heat, tossing frequently, for 10 minutes, or until nicely browned. Add more oil as needed.
- For the vinaigrette, whisk all the ingredients together.
- In a large bowl, mix the tomatoes, cucumber, red pepper, yellow pepper, red onion, basil, and capers. Add the bread cubes and toss with the vinaigrette. Season liberally with salt and pepper. Serve, or allow the salad to sit for about half an hour for the flavors to blend.
WATERMELON PANZANELLA
From 'The Modern Vegetarian' via The Oregonian. Here's a new and unusual twist on classic panzanella.
Provided by COOKGIRl
Categories Melons
Time 25m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Salad: Preheat oven to 400 degrees.
- Tear the ciabatta into crouton-sized pieces, drizzle with olive oil, place in a roasting pan, and cook until golden, about 5 minutes. Set aside to cool.
- Toss the onion, watermelon, tomatoes, cucumber, capers, cheese, olives and basil together in a large bowl.
- Add the ciabatta and mix together well. Season with salt and pepper.
- Transfer the mixture to a serving platter.
- Dressing: Whisk the vinegar, oil, garlic and sugar together. Add salt and pepper to taste.
- Pour over salad and let stand 1 hour to allow the ingredients to marinate before serving.
WATERMELON PANZANELLA SALAD
Keep cool with this super easy watermelon panzanella salad, the perfect summer salad of juicy watermelon, crunchy bread, tangy feta and peppery arugula, all tossed in a scrumptious honey-lime dressing.
Provided by Bite Me More
Categories Salad
Time 53m
Yield 4
Number Of Ingredients 16
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Toss bread cubes, 1 tablespoon plus 2 teaspoons olive oil, and 1/2 teaspoon salt in a bowl. Spread onto a baking sheet in a single layer.
- Bake in the preheated oven, tossing once halfway through baking, until golden, about 8 minutes. Let cool.
- Reduce oven temperature to 350 degrees (175 degrees C). Spread walnuts onto a baking sheet.
- Toast walnuts in the preheated oven until golden brown and fragrant, 10 to 15 minutes.
- Whisk lime juice, honey, Dijon mustard, 1/2 teaspoon salt, cumin, and pepper together in a bowl. Pour in 1/2 cup olive oil, whisking continuously, until dressing is blended.
- Combine bread cubes, watermelon, spinach-arugula mix, and feta cheese in a large bowl. Add a few tablespoons of dressing; toss to mix. Sprinkle toasted walnuts and basil on top. Drizzle more dressing over the top.
Nutrition Facts : Calories 777.5 calories, Carbohydrate 68 g, Cholesterol 28 mg, Fat 51 g, Fiber 4.4 g, Protein 17.5 g, SaturatedFat 10.6 g, Sodium 1388.3 mg, Sugar 19.9 g
COUNTRY PANZANELLA WITH WATERMELON DRESSING
Consumed plainly or with a salt sprinkle, fresh watermelon conjures warm-weather memories. In the U.S. (primarily in the American South), master gardeners are growing heirloom (seedful) varieties: sugar baby, jubilee and Georgia rattlesnake. In Apex, N.C., Gabrielle E.W. Carter is the new steward of the property once owned by her maternal great-grandfather, where she grows herbs, tomatoes and watermelon. As a multimedia artist, she is documenting the food ways of Black families in Eastern North Carolina and preserving cooking traditions using fruits and vegetables straight from the garden. Crimson-flesh watermelon transforms the classic panzanella with a balanced sweetness. Using a coarse grater is essential in achieving a vibrant, textured dressing. Bocconcini can be substituted for feta cheese in this salad, which pairs well with festive mains like dry-rub mushrooms and spicy tamarind pork ribs.
Provided by Nicole Taylor, Yewande Komolafe
Categories dinner, lunch, salads and dressings, main course, side dish
Time 30m
Yield 8 to 10 servings (about 16 cups)
Number Of Ingredients 20
Steps:
- Make the dressing: Using a coarse grater set over a medium bowl, grate the watermelon flesh then rind, grating the rind all the way to the skin. (You should have about 1 cup grated watermelon.) Discard the firm skin. Add the sugar and 1 teaspoon salt; stir to dissolve the sugar and salt grains. Allow the mixture to sit for at least 10 minutes.
- Add the garlic, mustard, thyme leaves, red-pepper flakes, ground black pepper, vinegar and oil. Whisk together (or transfer to a mason jar, cover and shake vigorously). The dressing makes 2 cups, and will keep, refrigerated, up to 1 week; shake before use.
- Make the salad: Heat the oven to 425 degrees. On a small sheet pan, toss the cubed bread, olive oil, thyme and sea salt together. Spread in a single layer and bake for 8 to 10 minutes, until toasted and golden brown.
- In a large serving bowl, combine the watermelon, tomatoes, cucumber and red onion. Drain any excess liquid before adding the toasted bread cubes and half the basil. Drizzle with 1/4 cup of the dressing and season with salt and pepper. Divide among individual bowls, if you like. Top with crumbled feta, remaining basil leaves and spoon additional dressing over the top.
CUCUMBER AND MELON PANZANELLA
Panzanella is a dish that I grew up eating, typically with tomatoes and lots of rosemary, basil and olive oil. As I got older and started cooking for myself, I realized that panzanella was the perfect dish for a refrigerator and pantry clean out. It's a great way to use up bread that is going stale and any and all produce that's in my fridge. Summer melon, in this case cantaloupe, adds the perfect amount of sweetness to balance the salty toasted bread, crisp cucumbers, arugula and briny feta. Everything is coated in balsamic vinaigrette for perfect tang. It's an ideal dinner side dish, and it's also delicious with a fried egg for breakfast!
Provided by Food Network
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 425 degrees F.
- Toss together the bread, oil and 1/2 teaspoon salt on a baking sheet until evenly coated. Bake until golden brown and crispy on the outside but still soft in the center, about 8 minutes. Let cool slightly, about 5 minutes.
- Toss together the arugula, cantaloupe, cucumbers and 1/2 teaspoon salt in a large bowl. Add the toasted bread, feta and parsley and toss to combine. When ready to serve, toss with the balsamic vinaigrette and serve immediately.
More about "watermelon panzanella food"
WATERMELON PANZANELLA SALAD RECIPE - WE ARE NOT MARTHA
From wearenotmartha.com
Cuisine American, Fusion, ItalianCategory Lunch, Side DishServings 10Total Time 35 mins
- Place cubed bread in a bowl and toss with 2 Tbsp olive oil and salt. Lay bread cubes on a baking sheet in a single layer and bake for about 15 minutes, until bread is crispy. Let cool.
- Place watermelon, cucumber, red onion, jalapeño, feta cheese, and mint in a large bowl. Add in cooled bread cubes and toss until combined.
- Drizzle remaining 2 Tbsp olive oil, lime juice, and pepper over salad and toss again to combine.
WATERMELON PANZANELLA SALAD - WATERMELON BOARD
From watermelon.org
Category SaladsCalories 310 per servingEstimated Reading Time 1 min
- Arrange the bread cubes/strips on a parchment lined baking sheet in a single layer, drizzle with olive oil, and season lightly with salt and pepper.
- While the bread cooks, combine the watermelon, basil, mint and feta in a large bowl. Let sit, covered with plastic wrap, for 30 minutes and up to 1 hour in the refrigerator.
KEEP COOL: WATERMELON PANZANELLA RECIPE - FOOD REPUBLIC
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Servings 4Estimated Reading Time 1 min
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WATERMELON AND TOMATO PANZANELLA RECIPE - KITCHEN KONFIDENCE
From kitchenkonfidence.com
5/5 (1)Estimated Reading Time 4 minsServings 4
- 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.
- 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.
- 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.
- 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!
TOMATO-WATERMELON PANZANELLA | PARENTS
From parents.com
Total Time 10 mins
- Cut the bread into bite-size pieces, discarding any pieces that don't have crust. You should have about 3 cups. Combine the bread cubes, tomatoes, watermelon, mozzarella and salami in a large salad bowl.
- In a small bowl whisk together the mustard, white balsamic vinegar and olive oil. Season to taste with salt and pepper. Pour the dressing over the salad and toss to combine. Top with fresh basil.
WATERMELON PANZANELLA SALAD RECIPE - THE DOMESTIC DIETITIAN
From thedomesticdietitian.com
5/5 (1)Category SaladCuisine MediterraneanTotal Time 10 mins
THE BEST WATERMELON PANZANELLA SALAD - MONSON MADE THIS
From monsonmadethis.com
Cuisine ItalianCategory Appetizer, Salad, Side DishServings 4Estimated Reading Time 7 mins
- Heat a large cast iron or heavy-bottom skillet to medium-high heat. Place the cubed bread onto the pan, and drizzle with olive oil. Allow the bread to get charred and crusty and browned, tossing often. Remove from heat and allow to cool.
- Prepare the salad ingredients and place them in a large mixing or serving bowl. Drizzle the vinaigrette over the salad ingredients prior to serving, and toss. This can be done up to an hour in advance.
HEIRLOOM TOMATO & WATERMELON PANZANELLA SALAD - PALEOMG
From paleomg.com
5/5 (1)Total Time 23 minsEstimated Reading Time 3 mins
- Preheat oven to 350 degrees F. Place cubed gluten free bread on a baking sheet, top with olive oil, then toss. Place in the oven to bake for 6-8 minutes, until golden brown.
- While the bread bakes, make the salad. Place sliced tomatoes on a large plate, then top with watermelon, thawed peas, avocado, and shallot. Sprinkle flake salt and black pepper on top of all of it.
- Top salad with toasted bread then pour pesto on top of the salad and add basil leaves before serving!
WATERMELON PANZANELLA SALAD - SWEET, TANGY, AND DELICIOUS!
From snackinginsneakers.com
Cuisine American, ItalianTotal Time 32 minsCategory Main Course, SaladCalories 322 per serving
- Place the bread on a baking sheet. Drizzle with 1 1/2 tablespoons of olive oil, and toss the bread around on the pan to evenly coat. Bake for 8-12 minutes, or until the bread is crisp.
- Prepare the dressing by combining the olive oil, vinegar, mustard, garlic, salt, and pepper in a mason jar. Place the lid on the jar and shake until well combined.
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