Watermelon Panzanella Salad

Name: Watermelon Panzanella Salad
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Italian
Ingredients: 1 piece Baguette (1 Baguette sliced into 4, or any other thick country bread); ½ tsp Garlic Powder (1/2 teaspoon Garlic powder); ¼ cup Extra Virgin Olive Oil (1/4 cup Extra Virgin Olive Oil); 2 cup Watermelon (2 cups Watermelon diced); 1 cup Cucumber (1 cup Cucumber diced); 1 piece Red Onion (1 Red onion finely chopped); ½ cup Baby Spinach (1/2 cup Spinach baby spinach if available); 0.13 cup Balsamic Vinegar of Modena (1/8 cup Balsamic Vinegar); 0.13 cup Black Olives (1/8 cup Black olives pitted and halved); 0 pieces Table Salt (Salt and Pepper to taste)

A fresh, crunchy Italian salad featuring toasted baguette croutons tossed with diced watermelon, cucumber, red onion, baby spinach, black olives, and a balsamic vinaigrette.

25 minItalian

Servings4

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Vegetarian
Vegan
Dairy Free
Pescatarian
Halal

Steps

1Preheat oven to 220 C (425 F).
2Cut the bread to croton sized pieces. Drizzle with some olive oil and garlic powder, stir well to combine.
3On a baking sheet spread the olive oil tossed bread, place it in the preheated oven and bake for 8 to 10 minutes or until the bread is crisp and golden brown in colour.
4Once done, remove from the oven and keep the bread aside to cool and crisp completely. The bread will continue to get crisp once it gets out of the oven.
5In a mixing bowl add all the other ingredients like the watermelon, cucumber, red onions, spinach, balsamic vinegar, black olives, salt and pepper and toss well until combined. Add cooled and toasted crisp bread and stir well and serve.