Watermelon Panzanella Recipe (Summer Salad)
Panzanella originates from Florence, probably the most famous city in Tuscany. I spent a couple of vacations in this beautiful city as a teenager and I can clearly remember the freshness of the dish. This salad is typically made of soaked stale bread with tomatoes and other flavorings. I haven't been able to find any fully ripe tomatoes at my local market yet, so I replaced them with juicy watermelon. I kept the panzanella salad strictly vegetarian, mixing vegetables with steamed lentils. For added flavors, you could add shredded tuna, anchovies or boiled eggs.
- Servings: 8
Source: Amerikanki -
Ingredients
- day-old green onion slab bread
- watermelon
- avocado
- carrot, shredded
- Persian cucumber, peeled and cubed
- tablespoons roasted red bell peppers, thinly sliced
- packed steamed French lentils, separated
- button mushrooms
- ounces Nabulsi cheese, cubed
- cornichons , sliced into quarters
- marinated artichoke hearts, coarsely chopped
- orange Muscat champagne vinegar
- teaspoon salt
- teaspoon black pepper, freshly ground
- fresh dill, chopped
- avocado oil