Watermelon Panzanella
Serves: 4-6 as a side
  • half of a small red onion - thinly sliced
  • 2½ tablespoons apple cider vinegar - divided
  • about 6 slices of crusty, whole grain sourdough bread - torn into bite-sized pieces
  • ¼ cup plus 2 tablespoons olive oil - divided
  • 2 large garlic cloves - minced
  • ½ teaspoon salt
  • quarter of a medium-large watermelon - cubed
  • 1 English cucumber - sliced into half-moons
  • 1 teaspoon Dijon mustard
  • handful of sprouts or microgreens
  • handful of torn basil
  1. Place the onion into a small bowl and drizzle 1 tablespoon of apple cider vinegar over it. Set aside.
  2. Place the bread onto a covered baking tray, drizzle with 2 tablespoons of olive oil and sprinkle with the minced garlic and salt. Toast in the oven for 10-15 minutes, until the edges are golden.
  3. Combine the watermelon, cucumber and toasted bread in a large bowl.
  4. Whisk the remaining 1 ½ tablespoons of the apple cider vinegar together with the Dijon mustard in a small bowl. Add the remaining ¼ cup olive oil, whisking it until smooth. Pour the dressing over the salad and mix very well. Serve right away, garnished with sprouts/microgreens and basil.
Recipe by Golubka Kitchen at https://golubkakitchen.com/watermelon-panzanella/