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Watermelon Panzanella Salad

August 27, 2013 By Jessica

For a simple weeknight dinner that is full of seasonal bright flavors you must try my twist on a classic panzanella salad…with watermelon! You may think of watermelon as too sweet for this recipe, but let me tell you it’s really, really good in this salad. I will warn you that the croutons are addictive, I tend to pop more than a few in my mouth as I’m preparing the salad. I also make them for salads and grind them in the food processor for an herbed breadcrumb.  I serve this with a roast chicken as our protein…

You can serve this salad as is, or with grilled shrimp or fish. Sometimes it gets so overwhelming in my house with the kids that the last thing I want to do is make an elaborate dinner…especially now that we are back-to-school. More like cutting up some ingredients to throw into a bowl while something is in the oven. I do seek out fresh and seasonal ingredients at the farmers market, which I think is so important. It will just look like you spent hours in the kitchen (wink, wink)…and yes I have had many days like these! I’m sure you have too. Let me know how you like it…enjoy!

Watermelon Panzanella Salad

Total Time: 35 minutes

 

Ingredients for Croutons:

6 slices Udi’s Gluten Free Whole Grain bread, cubed
4 tablespoons olive oil
1 tablespoon dried thyme
1 tablespoon dried oregano
1 tablespoon dried rosemary, crush between fingers
1 tablespoon dried parsley
1 teaspoon kosher salt

 

Preheat Oven to 350 degrees F

Combine cubed bread, all the dried herbs, salt and olive oil in a large bowl.  Transfer onto a parchment lined baking sheet.  Bake for 15 minutes, until golden brown.  If using a convection oven, bake for 10 minutes, until golden brown.

When cooled add to a large serving bowl, or use the original bowl.  Set aside.

Other Ingredients:

1 round slice of a large watermelon (full diameter) about 1 inch thick, sliced into 1/2 inch thickness, then small cubes, about 4 cups (remove any seeds)
4 cucumbers, persian or english variety (my kids love the persian), seeded, thinly sliced halves
fresh basil, fist full, julienned, stems removed
1/2 small red onion, thinly sliced halves

*Please note: This recipe is very easy going, whatever you want to add more or less of will work well here. I use watermelon because of it’s sweet juicy flavor since we do not use tomato much around here.

Vinaigrette:

4 tablespoons extra virgin olive oil
2 tablespoons champagne vinegar
1 teaspoon balsamic reduction (I like il tesoro di modena organic brand)
1 1/2 teaspoons kosher salt
1 teaspoon crushed black pepper
splash of jalapeno tabasco sauce (I like Trader Joe’s brand hot sauce)

Cut cucumbers in half, lengthwise, take out seeds with a teaspoon by pressing into the seeds and pushing downwards.  Slice across and toss into the crouton bowl, along with the cubed watermelon, and onion.  Stack basil leaves on top of each other, then roll up and slice thinly across to julienne (thin strips).  Use a sharp knife to cut basil, otherwise your basil will darken.  Add to the serving bowl.  Pour vinaigrette along the edges of the serving bowl (so that you don’t drench one area).  Gently combine until mixed well.  Serve cold.

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Filed Under: salads-dressings, side dishes Tagged With: dairy-free, gluten-free, salads, side dishes, soy-free

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Comments

  1. Raven says

    October 14, 2014 at 5:24 pm

    My daughter has an allergy to gluten and tomato, when I searched for tomato free salads this came up and so glad I found it. What a great idea to switch out the tomato for watermelon. Thanks for the recipe now I have to go get some watermelon before they are out lol :)
    Reply
  2. Illene says

    June 6, 2015 at 9:14 am

    What a great use of watermelon. I made the salad today with grilled chicken and it was delicious! It was so easy too, thanks :)
    Reply
    • Jessica says

      June 6, 2015 at 1:41 pm

      Yay! I love this salad too; happy to hear you enjoyed it :)
      Reply
  3. Ryan says

    June 25, 2015 at 1:28 pm

    What a great use of watermelon! I made the croutons (first time!) and the salad to go with grilled balsamic shrimp and it was outstanding! My family couldn't get enough!!
    Reply

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Welcome!

Hi! I'm Jessica, welcome to my blog! I'm a wife and mother of four (all boys, including twins. Did not see that coming!) who loves to eat. Discovering food intolerances in my family and myself had me think about cooking differently with an emphasis on nutrition, but not any less deliciously. No, won't settle for that, neither will my kids! Here you will find simple, healthy, seasonal recipes we love that are gluten, dairy, and soy free. Many are also egg free, nut free, plant-based and/or grain free, given our evolving dietary lifestyle. Even though we live a life of dietary restrictions, my passion for food keeps me on a constant quest to create tasty recipes or adapt our favorite recipes from my stack of cookbooks to bring back the joy of eating again, without sacrificing flavor. Hope you find some inspiration and recipes to enjoy ... thanks for stopping by!

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