This Summer Melon Panzanella recipe offers a delicious and zero-waste solution to use up any sad, soft heirloom tomatoes and gives a second life to great bakery bread goes stale by accident. Traditionally, Panzanella was just a salad of soaked stale bread and tomatoes but by adding a touch of cucumber, melon and watermelon, it really complements the dish and takes it to another level. Super easy to make at the last minute, the only step you do not want to rush is to salt the tomatoes and let them draw out their best juice. Make this the day before and your Panzanella will be juicy and soft, or simply wait a few minutes and your Panzanella will have a lovely crunch to bite.
Serves 2
1 large or 2 small heirloom tomatoes, ripe
2 slices of stale country bread
1/4 of a cucumber
2 slices of a melon
1 slice of a watermelon
1/4 tsp salt
2 tbsp olive oil
1/2 tbsp balsamic vinegar
A few basil leaves
1. Dice tomatoes and place them in a mixing bowl with salt, olive oil and vinegar. Let the tomatoes draw out their juices for 5 to 10 minutes.
2. Cut the bread, cucumber, melon and watermelon in large bites and combine with tomatoes.
3. Tear in the basil, toss everything together with your hands, and let sit for another 5 minutes before serving.
Cheers Xx
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