cooking a watermelon panzanella salad
June 09, 2014
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.
If you put cucumber in it (not essential) don’t ribbon them as I did, they go too soggy, Cut them chunky.
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
Use the nicest tomatoes you can
Don’t bother de-seeding the melon, too much faff
For the dressing, put everything in an empty jar and shake up
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
Find the recipe here