September 4, 2015
Farmer's Markets and gardens are bursting with tomatoes. Try this Tomato Watermelon Panzanella, an old favorite from Rouge Tomate, for a refreshing end-of-summer salad.
Tomato Watermelon Panzanella Salad
¼ cup sherry vinegar
¼ cup olive oil
pinch fine sea salt
Directions: Whisk ingredients in small bowl and reserve.
1/3 cup olive oil
1 QT cubed sourdough bread
Directions: Toss bread in oil so it is evenly coated. Spread on sheet tray and toast at 300°F until golden brown and completely firm.
2 ½ cups diced watermelon
2 ½ cups large diced red-ripe tomato
1 cup medium diced cucumber (seeds removed)
1 cup arugula
¼ cup thinly sliced red onion
1 ½ cups Sourdough Croutons
1/3 cup Sherry Vinaigrette
¼ cup sliced black olives, such as Kalamata
½ cup crumbled feta
¼ cup chiffonade basil
Black pepper to taste
Directions: In mixing bowl, toss together watermelon, tomato, cucumber, arugula, red onion, sourdough croutons and vinaigrette. Divide among 6 bowls and top with olives, crumbled feta, and fresh basil.
Nutrition information per serving:
Saturated Fat: 4.5g
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