Watermelon Panzanella

Ingredients

Salad

• 10 slices ciabatta (each slice 1 inch thick)
• 2 tablespoons olive oil
• 1 small red onion, finely sliced
• 2 cups diced seedless watermelon
• 2 cups diced plum tomatoes
• 1 cup peeled diced cucumber
• 2 tablespoons rinsed and drained capers
• 7 ounces halloumi cheese, diced (or half halloumi and half feta cheese)
• 2/3 cup chopped kalamata olive
• 1 small bunch basil, roughly chopped
• salt & freshly ground black pepper

Dressing

• 1/4 cup red wine vinegar
• 2/3 cup extra-virgin olive oil
• 1 garlic clove, crushed
• 1 pinch granulated sugar
• salt & freshly ground black pepper

Directions

1. 1

   Salad: Preheat oven to 400 degrees.

2. 2

   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.

3. 3

   Toss the onion, watermelon, tomatoes, cucumber, capers, cheese, olives and basil together in a large bowl.

4. 4

   Add the ciabatta and mix together well. Season with salt and pepper.

5. 5

   Transfer the mixture to a serving platter.

6. 6

   Dressing: Whisk the vinegar, oil, garlic and sugar together. Add salt and pepper to taste.

7. 7

   Pour over salad and let stand 1 hour to allow the ingredients to marinate before serving.