Watermelon Panzanella

Author

Apollonia Poilâne from the POILÂNE: The Secrets of the World-Famous Bread Bakery

Servings

4 to 6

Category

Salad

Ingredients

• 8 ounces (225 g) day-old Poilâne-Style Sourdough or other sourdough, crusts removed, cut into 1-inch (2.5-cm) pieces (about 4 cups)
• 2 tablespoons (30 ml) extra-virgin olive oil
• ¼ cup (60 ml) extra-virgin olive oil
• 3 tablespoons (45 ml) balsamic vinegar
• Fine sea salt
• Freshly ground black pepper
• 8 ounces (225 g) watermelon flesh, cut into 1-inch (2.5-cm) pieces (about 3 cups), juices reserved
• 3 medium tomatoes, diced, or 1 pint cherry tomatoes, halved, juices reserved
• 8 ounces (225 g) cherry tomatoes, halved (about 1½ cups)
• ¼ cup (7 g) chopped fresh mint

Directions

1. Preheat the oven to 400°F (200°C).
2. On a large baking sheet, toss the bread cubes with the olive oil. Bake, stirring once or twice, until the outsides of the cubes are crisp but the centers are still chewy, 8 to 10 minutes. Set aside to cool.
3. In a large bowl, whisk together the oil and vinegar. Season to taste with salt and pepper. 
4. Add the watermelon and tomatoes and their juices to the vinaigrette and toss to coat. Add the croutons and toss. Set aside for at least 30 minutes, and up to 2 hours, before serving. Add the mint and serve.