Tomatoes, watermelon, onion – oh, my! Panzanella is a Florentine salad of bread and tomatoes popular in the summer. If you have a garden, this is a great way to use all those fresh tomatoes. Maybe you’re looking for something new to do with your watermelon. If you’re headed to a local farmers market, this is a great recipe to bring along with you!
½ Cup Sun Gold Tomatoes, Halved
½ Cup Watermelon, Small Diced
½ Cup Sourdough Bread Croutons, Small Diced
1 Tablespoon Capers
1 Tablespoon Sweet onions, Fine Diced
¼ Cup Basil, Chiffonade
¼ Cup Extra Virgin Olive oil
¼ Cup White Balsamic Vinegar
½ Cup Mozzarella, Small Diced
To Taste Salt and Pepper
– Combine all of the ingredients excluding the croutons.
– Let stand for 30 minutes.
– Add the croutons, just before serving.