TOMATO-WATERMELON PANZANELLA

Heirloom Tomato and Wa_opt

ROUGE TOMATE – Chef Jeremy Bearman

SHERRY VINAIGRETTE
1/4 cup sherry vinegar
1/4 cup olive oil
1/2 tsp fine sea salt

METHOD
Whisk ingredients in small bowl and reserve.

SOURDOUGH CROUTONS
1 quart cubed sourdough bread
1/3 cup olive oil
Salt
Freshly ground black pepper

METHOD
Toss bread in oil, season with salt and pepper. Spread on sheet tray and toast at 300°F until golden brown and completely firm.

TO ASSEMBLE SALAD
2 1/2 cups diced watermelon
2 1/2 cups large diced red- ripe tomato
1 cup medium-diced cucumber (seeds removed)
1 cup arugula
1/4 cup julienned red onion
1 1/2 cups sourdough croutons
1/3 cup sherry vinaigrette
1/4 cup sliced Beldi olives
1/2 cup crumbled feta
1/4 cup chiffonade basil

METHOD
In mixing bowl, toss together watermelon, tomato, cucumber, arugula, red onion, and sourdough croutons. divide among 4 bowls and top with Beldi olives, crumbled feta, and fresh basil.

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