monoprint

Alice is

cooking a watermelon panzanella salad

June 09, 2014

plate

So panzanella - a lovely vibrant Tuscan bread salad, made with charred bread that absorbs the juices. I added watermelon to this one and a few other salty bits of bling.

This is not by any means a measly salad, it’s big, salty, sweet and hefty and refreshing. A meal in it’s own right, perfecto for hot weather — where you want to pick, go away, come back pick some more etc.

A few tips:

Use 3 day old bread, or really hard sourdough.

bread

If you put cucumber in it (not essential) don’t ribbon them as I did, they go too soggy, Cut them chunky.

cucumber

Let the red onion sit in some vinegar for 10mins before you use it, it gets rid of the acrid burn that raw onion has

redonion

Use the nicest tomatoes you can

cherry

toms

Don’t bother de-seeding the melon, too much faff

melon

For the dressing, put everything in an empty jar and shake up

dressing

Let it sit for 30mins to an hour before eating, this is one of the only salads you can do this with, so it’s good for parties

salad

fin

salid

plate

Find the recipe here

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