COUNTRY PANZANELLA WITH WATERMELON DRESSING
Consumed plainly or with a salt sprinkle, fresh watermelon conjures warm-weather memories. In the U.S. (primarily in the American South), master gardeners are growing heirloom (seedful) varieties: sugar baby, jubilee and Georgia rattlesnake. In Apex, N.C., Gabrielle E.W. Carter is the new steward of the property once owned by her maternal great-grandfather, where she grows herbs, tomatoes and watermelon. As a multimedia artist, she is documenting the food ways of Black families in Eastern North Carolina and preserving cooking traditions using fruits and vegetables straight from the garden. Crimson-flesh watermelon transforms the classic panzanella with a balanced sweetness. Using a coarse grater is essential in achieving a vibrant, textured dressing. Bocconcini can be substituted for feta cheese in this salad, which pairs well with festive mains like dry-rub mushrooms and spicy tamarind pork ribs.
Provided by Nicole Taylor, Yewande Komolafe
Categories dinner, lunch, salads and dressings, main course, side dish
Time 30m
Yield 8 to 10 servings (about 16 cups)
Number Of Ingredients 20
Steps:
- Make the dressing: Using a coarse grater set over a medium bowl, grate the watermelon flesh then rind, grating the rind all the way to the skin. (You should have about 1 cup grated watermelon.) Discard the firm skin. Add the sugar and 1 teaspoon salt; stir to dissolve the sugar and salt grains. Allow the mixture to sit for at least 10 minutes.
- Add the garlic, mustard, thyme leaves, red-pepper flakes, ground black pepper, vinegar and oil. Whisk together (or transfer to a mason jar, cover and shake vigorously). The dressing makes 2 cups, and will keep, refrigerated, up to 1 week; shake before use.
- Make the salad: Heat the oven to 425 degrees. On a small sheet pan, toss the cubed bread, olive oil, thyme and sea salt together. Spread in a single layer and bake for 8 to 10 minutes, until toasted and golden brown.
- In a large serving bowl, combine the watermelon, tomatoes, cucumber and red onion. Drain any excess liquid before adding the toasted bread cubes and half the basil. Drizzle with 1/4 cup of the dressing and season with salt and pepper. Divide among individual bowls, if you like. Top with crumbled feta, remaining basil leaves and spoon additional dressing over the top.
PANZANELLA
Provided by Giada De Laurentiis
Categories side-dish
Time 1h15m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Soak the capers in 2 tablespoons of vinegar in a small bowl for 10 minutes. Drain.
- Cut the crust off of the bread. Cut into 2-inch slices and grill, drizzling about 2 tablespoons of olive oil on both sides of the bread. Once grilled, cut or tear bread into 1 inch cubes and set aside.
- Submerge the tomatoes into a large saucepan of boiling water for 10 seconds. Using a slotted spoon, transfer the tomatoes to a large bowl of ice water to cool slightly. Using a small sharp paring knife, peel off the tomato skins. Cut the tomatoes in half and scoop out the seeds. Cut the tomatoes into 1-inch cubes and set aside.
- In a large bowl, whisk 2/3 cup of the olive oil, 1/4 cup of vinegar, and garlic. Season with salt and pepper, to taste. Add the bread cubes, tomatoes, and basil; toss to combine.
- Transfer half of the bread mixture to a 13 by 9 by 2-inch dish.
- Arrange half of the roasted peppers, drained capers, and olives over the bread mixture. Repeat layering with the remaining bread mixture, then the remaining roasted peppers, capers, and olives. Cover the salad and let stand at room temperature for flavors to blend, at least 1 hour.
- Garnish with the basil sprigs and serve.
PANZANELLA
Steps:
- Heat the oil in a large saute pan. Add the bread and salt; cook over low to medium heat, tossing frequently, for 10 minutes, or until nicely browned. Add more oil as needed.
- For the vinaigrette, whisk all the ingredients together.
- In a large bowl, mix the tomatoes, cucumber, red pepper, yellow pepper, red onion, basil, and capers. Add the bread cubes and toss with the vinaigrette. Season liberally with salt and pepper. Serve, or allow the salad to sit for about half an hour for the flavors to blend.
WATERMELON PANZANELLA
From 'The Modern Vegetarian' via The Oregonian. Here's a new and unusual twist on classic panzanella.
Provided by COOKGIRl
Categories Melons
Time 25m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Salad: Preheat oven to 400 degrees.
- Tear the ciabatta into crouton-sized pieces, drizzle with olive oil, place in a roasting pan, and cook until golden, about 5 minutes. Set aside to cool.
- Toss the onion, watermelon, tomatoes, cucumber, capers, cheese, olives and basil together in a large bowl.
- Add the ciabatta and mix together well. Season with salt and pepper.
- Transfer the mixture to a serving platter.
- Dressing: Whisk the vinegar, oil, garlic and sugar together. Add salt and pepper to taste.
- Pour over salad and let stand 1 hour to allow the ingredients to marinate before serving.
More about "country panzanella with watermelon dressing food"
WATERMELON PANZANELLA SALAD RECIPE | WE ARE NOT MARTHA
Web Jun 28, 2018 6 cups cubed watermelon (from about ½ small watermelon) 2 cups cubed cucumber (from 1 medium cucumber) ¼ red onion, sliced …
From wearenotmartha.com
Cuisine American, Fusion, ItalianCategory Lunch, Side DishServings 10Total Time 35 mins
From wearenotmartha.com
Cuisine American, Fusion, ItalianCategory Lunch, Side DishServings 10Total Time 35 mins
- Place cubed bread in a bowl and toss with 2 Tbsp olive oil and salt. Lay bread cubes on a baking sheet in a single layer and bake for about 15 minutes, until bread is crispy. Let cool.
- Place watermelon, cucumber, red onion, jalapeño, feta cheese, and mint in a large bowl. Add in cooled bread cubes and toss until combined.
- Drizzle remaining 2 Tbsp olive oil, lime juice, and pepper over salad and toss again to combine.
WATERMELON PANZANELLA SALAD RECIPE - ARCHANA'S KITCHEN
Web Jul 15, 2015 To begin making the Watermelon Panzanella Salad, preheat oven to 220 C. Cut the bread to croton sized pieces. Drizzle with some olive oil and garlic powder, stir well to combine. On a baking sheet spread the …
From archanaskitchen.com
From archanaskitchen.com
RECIPES: COUNTRY PANZANELLA WITH WATERMELON DRESSING
Web In a large serving bowl, combine the watermelon, tomatoes, cucumber and red onion. Drain any excess liquid before adding the toasted bread cubes and half the basil. Drizzle with 1/4 cup of the dressing and season with …
From thefarmhousegourmet.com
From thefarmhousegourmet.com
COUNTRY PANZANELLA WITH WATERMELON DRESSING
Web Jun 22, 2021 Make the dressing: Using a coarse grater set over a medium bowl, grate the watermelon flesh then rind, grating the rind all the way to the skin. (You should have about 1 cup grated watermelon.) Discard the …
From margotsmorsels.com
From margotsmorsels.com
KEEP COOL: WATERMELON PANZANELLA RECIPE - FOOD REPUBLIC
Web Jul 11, 2013 Directions. Preheat the oven to 400°F. To make the salad, tear the ciabatta into croûton-sized pieces, drizzle with olive oil, place in a roasting pan, and cook for about 5 minutes, until golden. Let cool. Toss …
From foodrepublic.com
From foodrepublic.com
PANZANELLA SALAD (BREAD AND TOMATO SALAD) RECIPE
Web Apr 28, 2022 Add red wine, ½ cup extra virgin olive oil, garlic cloves, Dijon mustard, thyme, and a large pinch of black pepper. Whisk to combine. Add the tomatoes, bread cubes, shallots, basil and mozzarella (if using) to …
From themediterraneandish.com
From themediterraneandish.com
COUNTRY PANZANELLA WITH WATERMELON DRESSING - PRESSREADER
Web Jun 24, 2021 In a large serving bowl, combine the watermelon, tomatoes, cucumber and red onion. Drain any excess liquid before adding the toasted bread cubes and half the …
From pressreader.com
From pressreader.com
PANZANELLA SALAD WITH THE BEST DRESSING (VIDEO)
Web Aug 5, 2022 Place bread in a mixing bowl, drizzle with 2 Tbsp olive oil and a pinch of salt. Bake for 9-12 minutes until toasted then set aside to cool. Edges should be golden …
From natashaskitchen.com
From natashaskitchen.com
REFRESHING WATERMELON PANZANELLA - THE DAILY DISH
Web Jul 11, 2020 Instructions. Preheat the oven to 180 degrees celcius (350 Farenheit)Cut the watermelon int slices, removing the rind and seeds. Cut the flesh into cubes, and put …
From dailydish.co.uk
From dailydish.co.uk
PANZANELLA WITH WATERMELON DRESSING - TASTY BITES
Web Preheat oven to 375oF. Place all the dressing ingredients into a blender and blend until well mixed, set aside in the fridge to chill. Toss bread and olive oil with salt on a pan and bake …
From tastybites.net
From tastybites.net
COUNTRY PANZANELLA WITH WATERMELON DRESSING RECIPE | RECIPE
Web Country Panzanella With Watermelon Dressing Recipe | Recipe | Recipes, Nyt cooking, Cooking Jun 27, 2022 - Consumed plainly or with a salt sprinkle, fresh watermelon …
From pinterest.com
From pinterest.com
COUNTRY PANZANELLA WITH WATERMELON DRESSING - DINING AND COOKING
Web Jun 12, 2021 Country Panzanella With Watermelon Dressing June 12, 2021 Consumed plainly or with a salt sprinkle, fresh watermelon conjures warm-weather memories. In …
From diningandcooking.com
From diningandcooking.com
WATERMELON SEASON! - THE NEW YORK TIMES
Web Jun 9, 2021 I used about a quarter of it to make her recipe for country panzanella with watermelon dressing (above): amazing. I blitzed another quarter with ice and lime juice …
From nytimes.com
From nytimes.com
SUMMER’S GREATEST PRIZE: WATERMELONS, WITH SEEDS, PLEASE
Web Jun 7, 2021 With her uncle’s confidence and approval, her first watermelon yield in 2018 afforded Ms. Carter enough fruit for bartering, gifting and experimenting in panzanella …
From nytimes.com
From nytimes.com
FLATBREAD WITH WATERMELON PANZANELLA,… | FOOD AND TRAVEL MAGAZINE
Web To make the panzanella, brush both sides of the bread with the oil and bake for 5-8 minutes, until lightly golden and crisp. Remove from the oven and set aside. Turn the …
From foodandtravel.com
From foodandtravel.com
COUNTRY PANZANELLA WITH WATERMELON DRESSING | P PEIRCE | COPY …
Web Country Panzanella with Watermelon Dressing cooking.nytimes.com P Peirce Ingredients FOR THE DRESSING: ½ pound piece of skin-on watermelon, seeds …
From copymethat.com
From copymethat.com
10+ PANZANELLA RECIPES | EATINGWELL
Web Mar 26, 2021 This fresh-tasting panzanella (Italian bread-and-tomato salad) is made with shrimp, olives and plenty of herbs. You'll need olives packed in flavorful brine to make …
From eatingwell.com
From eatingwell.com
WATERMELON PANZANELLA - NEW ENGLAND COUNTRY MART
Web Apr 15, 2021 Cube the watermelon, red onion, cucumber, tomatoes, mozzarella, and combine in a large salad bowl – add the sliced basil; Combine the remaining 1/2 cup of …
From newenglandcountrymart.com
From newenglandcountrymart.com
A SECOND LIFE FOR STALE BREAD - THE NEW YORK TIMES
Web Sep 2, 2021 Warm black-eyed peas with a splash of their cooking liquid + wilted greens + crunchy bread + grated Parmesan + black pepper, gently mixed together Tomato + …
From nytimes.com
From nytimes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love