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Summer Panzanella with Watermelon, Green Olives and Capers

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Summer Panzanella with Watermelon, Green Olives and Capers


  • 4 servings

  • 4 slices country-styled bread, cut in 1 inch pieces

  • ¼ cup extra virgin olive oil, intense green fruity

  • 2 large red beefsteaks tomatoes

  • 2 cups of seedless green or red watermelon, cut up in small cubes

  • 1 cup seeded cucumber, cut into ½’’ cubes

  • 1/4 cup finely chopped red onion

  • 1/4 cup finely chopped chives

  • ½ cup pitted green manzanilla olives

  • 10 fresh basil leaves

  • 2 tablespoons capers, rinsed

  • ¼ teaspoon salt

  • ¼ teaspoon freshly ground black pepper

  • 1/8 cup balsamic vinegar


  1. 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.

  2. 2. Quarter the tomatoes and remove the seeds and pulp. Cut the tomatoes into 1-inch pieces.

  3. 3. Freeze discarded seeds and pulp for future use for soup or sauce.

  4. 4. Toss tomatoes, watermelon, cucumber, olives, capers and onion in a large serving bowl.

  5. 5. Add chopped basil leaves into the bowl, add salt and pepper to taste.

  6. 6. Drizzle with the balsamic vinegar and toss gently.

  7. 7. Add the bread cubes just before serving and toss.

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