Watermelon Panzanella

---

From 'the modern vegetarian' via the oregonian. Here's a new and unusual twist on classic panzanella.

---

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.

---

Ingredients

---

ciabatta, olive oil, red onion, seedless watermelon, plum tomatoes, cucumber, capers, halloumi cheese, kalamata olive, basil, salt & freshly ground black pepper, red wine vinegar, extra virgin olive oil, garlic clove, granulated sugar