This watermelon panzanella salad is adapted from a recipe I found on the New York Times Cooking website. After making it, I thought to myself, this might be the best salad I’ve ever made. And while that may sound like a touch of hyperbole, it’s the truth.
Not long after, my sister mentioned she was hosting a backyard barbecue and needed a standout salad to impress her guests—especially one friend who’s known for being a great cook. The pressure was on. That same friend took one bite and declared the salad “life-changing.” So now, in our family, we call it The Life-Changing Watermelon Panzanella.
Adapted from New York Times Cooking
Serves 8 to 10 as a side
For the Dressing
- Yield: 2 cups
- 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
For the Salad
- ½ loaf ciabatta, cut into ½-inch cubes (about 4 cups)
- 2 tablespoons olive oil
- 1½ teaspoons fresh thyme leaves
- ¼ teaspoon table salt
- 2 pounds watermelon, cut into 1-inch pieces (about 4 cups)
- 3 medium heirloom tomatoes, cut into 1-inch-wide wedges (about 5 cups)
- 1 seedless cucumber, trimmed, halved lengthwise, then sliced ¼-inch-thick (about 2 cups)
- 1 small red onion, sliced (about 1 loose cup)
- 1 cup fresh basil leaves
- ½ cup crumbled feta
Preparation
To make the dressing, grate the watermelon flesh and rind (all the way down to the skin) using the coarse side of a box grater set over a bowl. You should have about 1 cup of grated watermelon. Discard the skin.
Add the sugar and 1 teaspoon of salt, and stir to combine. Let the mixture sit for 10 minutes to allow the flavors to develop. Then, add the garlic, mustard, thyme leaves, red pepper flakes, black pepper, vinegar, and oil. Whisk until well combined. The dressing can be refrigerated for up to 1 week.
Preheat the oven to 425°F. On a sheet pan, toss the cubed bread with olive oil, thyme, and sea salt. Spread out evenly and bake for 8 to 10 minutes, until toasted.
Add the watermelon, tomatoes, cucumber, and red onion to a large serving bowl. Drain any liquid that has accumulated. Add the ciabatta cubes and half of the basil. Drizzle with ¼ cup of the dressing and season with salt and pepper. Top with crumbled feta, the remaining basil, and more dressing, if desired.
Life Hack
Yes, this salad is a bit labor-intensive. Although it is worth every minute, for a simpler version, a tomato and watermelon salad drizzled with extra-virgin olive oil and a bit of your favorite vinegar is easy and fresh. Add crumbled feta for a semi-show stopper.
