Watermelon Panzanella Salad - Watermelon Board

Name: Watermelon Panzanella Salad - Watermelon Board
Ingredients: 2 cups watermelon, cubed or cut into star shapes (for Panzanella:); ½ cup blueberries (for Panzanella:); 2 cups ciabatta bread (or preferred type of bread), cubed or cut into strips (for Panzanella:); 1 bottle olive oil (for drizzling) (for Panzanella:); Varied amount of salt and pepper, to taste (for Panzanella:); ¼ cup basil leaves, roughly chopped (for Panzanella:); ¼ cup mint leaves, roughly chopped (for Panzanella:); ⅓ cup crumbled feta cheese (for Panzanella:); ⅓ cup balsamic vinegar (for For the Balsamic Reduction:); 1 tablespoon honey (for For the Balsamic Reduction:); Varied amount of salt and pepper, to taste (for For the Balsamic Reduction:)

www.watermelon.org

Traditional and out-of-the-box ideas for fabulous watermelon delights.

View Original

Share this recipe:

Ingredients

2 cups watermelon, cubed or cut into star shapes (for Panzanella:)
½ cup blueberries (for Panzanella:)
2 cups ciabatta bread (or preferred type of bread), cubed or cut into strips (for Panzanella:)
1 bottle olive oil (for drizzling) (for Panzanella:)
Varied amount of salt and pepper, to taste (for Panzanella:)
¼ cup basil leaves, roughly chopped (for Panzanella:)
¼ cup mint leaves, roughly chopped (for Panzanella:)
⅓ cup crumbled feta cheese (for Panzanella:)
⅓ cup balsamic vinegar (for For the Balsamic Reduction:)
1 tablespoon honey (for For the Balsamic Reduction:)
Varied amount of salt and pepper, to taste (for For the Balsamic Reduction:)