Watermelon RecipesRecipes

Watermelon Panzanella with Balsamic Reduction

This hearty salad is as gorgeous as it is tasty. Fancy it up by cutting watermelon in holiday-themed shapes or keep it simple with cubes. Serve it family-style or take it to-go in stacked salad, making sure to add the ciabatta last. Save time by using store bought reduced balsamic!

  • 2 cups seedless watermelon, cubed or cut into star shapes
  • 1/2 cup blueberries
  • 2 cups ciabatta bread (or preferred type of bread), cubed or cut into strips
  • 1 bottle olive oil (for drizzling)
  • varied amount salt and pepper to taste
  • 1/4 cup basil leaves, roughly chopped
  • 1/4 cup mint leaves, roughly chopped
  • 1/3 cup crumbled feta cheese
  • For the Balsamic Reduction
  • 1/3 cup balsamic vinegar
  • 1 tablespoon honey
  • varied amount salt and pepper to taste
  1. Preheat the oven to 325 degrees Fahrenheit. Arrange the bread cubes/strips on a parchment lined baking sheet in a single layer, drizzle with olive oil, and season lightly with salt and pepper. Bake 12-15 minutes or until lightly golden brown. Set aside to cool.
  2. While the bread cooks, combine the watermelon, basil, mint and feta in a large bowl. Let sit, covered with plastic wrap, for 30 minutes and up to 1 hour in the refrigerator.
  3. While the watermelon chills, make the balsamic reduction. Combine the balsamic and honey in a small saucepan and bring to a gentle simmer. Cook until the mixture reduced to about 1/4 cup. Season with salt, transfer to a small glass bowl, and let cool completely.
  4. Before serving, toss the bread and blueberries with the watermelon in the large bowl. Then, drizzle with the balsamic reduction and toss to combine. Salt and pepper to taste. Serve cold.

Makes 4 servings as a side dish.

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