Summer Panzanella with Watermelon, Green Olives and Capers
Ingredients
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4 servings
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4 slices country-styled bread, cut in 1 inch pieces
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¼ cup extra virgin olive oil, intense green fruity
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2 large red beefsteaks tomatoes
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2 cups of seedless green or red watermelon, cut up in small cubes
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1 cup seeded cucumber, cut into ½’’ cubes
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1/4 cup finely chopped red onion
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1/4 cup finely chopped chives
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½ cup pitted green manzanilla olives
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10 fresh basil leaves
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2 tablespoons capers, rinsed
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¼ teaspoon salt
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¼ teaspoon freshly ground black pepper
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1/8 cup balsamic vinegar
Preparation
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1. Brush the bread slices on both sides with the olive oil and grill until very crisp about 4 minutes, turning once or twice. Let cool and then slice into 1-inch cubes.
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2. Quarter the tomatoes and remove the seeds and pulp. Cut the tomatoes into 1-inch pieces.
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3. Freeze discarded seeds and pulp for future use for soup or sauce.
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4. Toss tomatoes, watermelon, cucumber, olives, capers and onion in a large serving bowl.
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5. Add chopped basil leaves into the bowl, add salt and pepper to taste.
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6. Drizzle with the balsamic vinegar and toss gently.
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7. Add the bread cubes just before serving and toss.
