Watermelon Panzanella Salad Recipe
A vegetarian Italian Recipes recipe with baguette - sliced into 4, garlic powder, extra virgin olive oil. Ready in 25 min, serves 4.
Curated byKavya Sharma🇮🇳
- 1
To begin making the Watermelon Panzanella Salad, preheat oven to 220 C
watermelon - diced(2 cups) - 2
Cut the bread to croton sized pieces
- 3
Drizzle with some olive oil and garlic powder, stir well to combine
garlic powder(1/2 teaspoon)extra virgin olive oil(1/4 cup) - 4
On a baking sheet spread the olive oil tossed bread, place it in the preheated oven and bake for 8 to 10 minutes or until the bread is crisp and golden brown in colour
extra virgin olive oil(1/4 cup) - 5
Once done, remove from the oven and keep the bread aside to cool and crisp completely
- 6
The bread will continue to get crisp once it gets out of the oven
- 7
The next step is to bring all the Watermelon Panzanella Salad ingredients together
watermelon - diced(2 cups) - 8
In a mixing bowl add all the other ingredients like the watermelon, cucumber, red onions, spinach, balsamic vinegar, black olives, salt and pepper and toss well until combined
extra virgin olive oil(1/4 cup)watermelon - diced(2 cups)cucumber - diced(1 cup)red onion - finely chopped(1)spinach - baby spinach if available(1/2 cup)balsamic vinegar(0.1 cup)black olives - pitted and halved(0.1 cup)salt and pepper - to taste - 9
Add cooled and toasted crisp bread and stir well and serve
- 10
Serve the Watermelon Panzanella Salad as a quick weeknight side dish for dinner or even as an appetizer for your parties along with Tomato & Beetroot Soup and Pizza Pinwheels
watermelon - diced(2 cups)
Nutrition Facts
Per serving
Rate this recipe
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Watermelon Panzanella Salad Recipe
A vegetarian Italian Recipes recipe with baguette - sliced into 4, garlic powder, extra virgin olive oil. Ready in 25 min, serves 4.
Curated byKavya Sharma🇮🇳
Directions
10 steps- 1
To begin making the Watermelon Panzanella Salad, preheat oven to 220 C
watermelon - diced(2 cups) - 2
Cut the bread to croton sized pieces
- 3
Drizzle with some olive oil and garlic powder, stir well to combine
garlic powder(1/2 teaspoon)extra virgin olive oil(1/4 cup) - 4
On a baking sheet spread the olive oil tossed bread, place it in the preheated oven and bake for 8 to 10 minutes or until the bread is crisp and golden brown in colour
extra virgin olive oil(1/4 cup) - 5
Once done, remove from the oven and keep the bread aside to cool and crisp completely
- 6
The bread will continue to get crisp once it gets out of the oven
- 7
The next step is to bring all the Watermelon Panzanella Salad ingredients together
watermelon - diced(2 cups) - 8
In a mixing bowl add all the other ingredients like the watermelon, cucumber, red onions, spinach, balsamic vinegar, black olives, salt and pepper and toss well until combined
extra virgin olive oil(1/4 cup)watermelon - diced(2 cups)cucumber - diced(1 cup)red onion - finely chopped(1)spinach - baby spinach if available(1/2 cup)balsamic vinegar(0.1 cup)black olives - pitted and halved(0.1 cup)salt and pepper - to taste - 9
Add cooled and toasted crisp bread and stir well and serve
- 10
Serve the Watermelon Panzanella Salad as a quick weeknight side dish for dinner or even as an appetizer for your parties along with Tomato & Beetroot Soup and Pizza Pinwheels
watermelon - diced(2 cups)
About this recipe
A vegetarian Italian Recipes recipe with baguette - sliced into 4, garlic powder, extra virgin olive oil. Ready in 25 min, serves 4.
Nutrition Facts
Per serving (4 servings)
Rate this recipe
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