Country Panzanella With Watermelon Dressing - PB on Life

Ingredients

• ½ pound piece of skin-on watermelon, seeds discarded
• ¼ cup granulated sugar
• Kosher salt
• 2 garlic cloves, peeled and grated
• 1 tablespoon whole-grain mustard
• 1½ teaspoons fresh thyme leaves
• ½ teaspoon red-pepper flakes
• ½ teaspoon ground black pepper
• ½ cup white wine vinegar
• ½ cup olive oil
• ½ loaf day-old ciabatta, cut into ½-inch cubes (about 4 loose cups)
• 2 tablespoons olive oil
• ¼ teaspoon fine sea salt
• 2 pounds watermelon, rind discarded cut into 1-inch pieces (about 4 packed cups)
• 3 medium heirloom tomatoes (about 1¾ to 2 pounds), cut into 1-inch-wide wedges (about 5 loose cups)
• 1 medium seedless cucumber (about ½ pound), trimmed, halved lengthwise then sliced ¼-inch-thick (about 2 cups)
• 1 small red onion (about 4 ounces), peeled and sliced (about 1 loose cup)
• 1 cup fresh basil leaves
• ½ cup crumbled feta