Country Panzanella With Watermelon Dressing
- Total Time
- 30 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:8 to 10 servings (about 16 cups)
- ½pound piece of skin-on watermelon, seeds discarded
- ¼cup granulated sugar
- Kosher salt
- 2garlic cloves, peeled and grated
- 1tablespoon whole-grain mustard
- 1½teaspoons fresh thyme leaves
- ½teaspoon red-pepper flakes
- ½teaspoon ground black pepper
- ½cup white wine vinegar
- ½cup olive oil
- ½loaf day-old ciabatta, cut into ½-inch cubes (about 4 loose cups)
- 2tablespoons olive oil
- 1½teaspoons fresh thyme leaves
- ¼teaspoon fine sea salt
- 2pounds watermelon, rind discarded cut into 1-inch pieces (about 4 packed cups)
- 3medium heirloom tomatoes (about 1¾ to 2 pounds), cut into 1-inch-wide wedges (about 5 loose cups)
- 1medium seedless cucumber (about ½ pound), trimmed, halved lengthwise then sliced ¼-inch-thick (about 2 cups)
- 1small red onion (about 4 ounces), peeled and sliced (about 1 loose cup)
- 1cup fresh basil leaves
- ½cup crumbled feta
For the Dressing
For the Salad
Ingredient Substitution Guide
Nutritional analysis per serving (10 servings)
257 calories; 16 grams fat; 3 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 26 grams carbohydrates; 2 grams dietary fiber; 15 grams sugars; 4 grams protein; 679 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
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.
- Step 2
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.
- Step 3
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.
- Step 4
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 ¼ 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.
Private Notes
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Cooking Notes
David S.
Can I ask a stupid question? How do you grind watermelon 'flesh'? Won't it just turn to mush?
Prakash Nadkarni
Not sure that ciabatta is mandated (any stale bread works), but using the white rind (which most discard) in the dressing is nice. If you have spare room in your fridge, consider David Chang's recipe at epicurious.com/recipes/member/views/pickled-watermelon-rind-50165638. (Any vinegar will do.) Food-grade Calcium Chloride, AKA Pickle Crisp, maintains crispness by cross-linking pectins. See healthycanning.com/calcium-chloride for how to use it (1-1.5 tsp per liter of base suffices.)
Ellie
In case anyone's interested, I got an answer back from NYT - don't use any liquid that results. Because I had a delicious and very juicy watermelon it took a lot more than 1/2 lb. watermelon to get 1 cup of grated watermelon.
Nancy
For those who object to this being called a panzanella, lighten up. It is just because it uses soaked bread, giving an idea of what it is based on. We are not here to observe the "rules" but to enjoy a wide variation of tasty dishes.
Stargazer, Napa Valley
My husband has been G-F for 30 years so I thought I couldn't make/serve Panzanella. I was wrong! I've made it both ways with/without bread and now actually prefer it with warm French Bread on the side!
Prakash Nadkarni
RE: Grated watermelon rind - It most definitely will turn to mush. But it's part of the dressing. I do agree completely with you that, for 1/2 lb of watermelon flesh, tossing the chunks, minus skin, into a blender with the other dressing ingredients saves needless labor.
Pam
Don't overthink it.
Robert Leffel
This is a nice recipe but I'm puzzled why the author calls it panzanella. It's not panzanella, not even close. Panzanella is a classic Tuscan appetizer using stale unsalted Tuscan bread, olive oil, sweet red onions, cucumber, white wine vinegar, balsamic, sweet cherry or datterini tomatoes, basil leaves, salt and pepper.
Richard
Please do not be so picky. It's just food!
Shelley
In case anyone's interested, I got an answer back from NYT - don't use any liquid that results. Because I had a delicious and very juicy watermelon it took a lot more than 1/2 lb. watermelon to get 1 cup of grated watermelon.
Carolyn
This recipe made lots, so the next day I put the leftovers in the blender with a little yoghurt & had a delicious savory gazpacho-like drink.
Amy Christine
This is perfection. Everyone loved it. I added chives and parsley because I had it in the garden. I did not grind the watermelon for the dressing, it doesn't need it. I also did not drain the juices away when spooning into bowls. When you get to the bottom of the bowl, the breadcrumbs soaked up the juices and were delicious! A lslightly soggy crouton is part of the panzanella experience!
Clob
The dressing is drinkably delicious. Oil and vinegar probably would be enough, but the herbs and watermelon slush are well worth the effort.
Karen
My paternal grandmother used to make watermelon rind pickles when watermelons still had thick white inner “rinds”. This was in North Carolina in the 1950s and 1960s. It was a 2-3 day process. I’ve never had any as delicious as hers. The store bought ones are usually either too mushy or too sweet.
Bermadette
My entire family enjoyed this recipe. I took others concerns about the bread and added it just before serving. We made one substitution using Dijon mustard instead of whole grain which gave it a nice spicy note. Definitely a recipe to keep on hand.
Jenn S.
I would give 5 except for the watermelon grating, which was not successful. I made the dressing otherwise the same with a significantly less amount of sugar and it was still delicious! Nothing beats a fresh salad with crunchy bread and juicy watermelon!
Kyle S.
Gorgeous. Added a diced peach and left out the feta. Didn't miss it and it's a bit healthier!
mpmartin
This was so good only two of us devoured it, unable to stop eating straight from the bowl when our meal was over. “Now you know why you make so much dressing,” says my husband. It’s that good.
JaneC
As one reviewer commented, the dressing is "drinkable" ... absolutely delicious. Thanks for a great recipe!
Abe (Maine)
I made this closely following the recipe and I think it is the most perfect watermelon salad I have ever had. Absolutely beautiful!
Susan
Honestly, one of the best things I've ever eaten...it's life changing.
Violet Bramble
I would replace the sugar with condensed unsweetened pomegranate juice and a tablespoon of honey. All that sugar is just too much. It's a very American thing to add sugar even when it's not needed. It is not needed here.
David
I liked the person that said don’t overthink it. Watermelon, tomato and feta go together quite naturally, and seldom need anything else added! Except maybe a bit of salt or a dash of vinegar or lime juice. Although if fresh mint or basil is available go ahead and add, Cucumber is a nice added touch and adding a bit of the grated white rind or jicama will add some texture, use what you have, leave out parts and get creative!
Alice Cole
I'd like to know if NYT Cooking (or a reader) has a recipe for watermelon rind jelly or conserve or jam. My grandmother used to make it. She had a sustainable kitchen and garden before it was "the thing"!
Sam
I have made this salad more times than I can count. It is like the platonic ideal of a summer salad. Guests rave. Make the dressing in a blender. Chunks of watermelon + the other things. It takes 5 minutes. Always more croutons. A non-small number will be lost permanently on the way to the salad. I generally prep everything ahead but keep the dressing and croutons separate until I'm ready to serve. I also think this is better with the saltiness of feta. I use the Greek feta from TJs.
april
Does this taste better if you let it sit for a while or should the bread be added just before you eat?
teresa
One of my all time favorite recipes for the summer but a huge pain in the butt to make! It is delicious tho!
Peter
Really great dish as written. Dressed lightly.
Terri
Followed this recipe as written and made as a “tailgate test kitchen” dish. Our guests raved over it and I agree it was fantastic! Will repeat often!
Kaye King
This salad--and the watermelon vinaigrette (sp?) was a revelation, and I will definitely be making it again this summer. I have 3 remarks: first, I think the watermelon chunks in the salad are best chopped smaller, so that the consistency of the chop (bread, cucumbers, tomatoes, onions and tomatoes) is more or less the same, and so the sweetness of the watermelon doesn't overwhelm each bite. Second, I used 2 different kinds of cherry tomatoes instead of larger ones-less mushy, and prettier, too!
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