Greek Salad Panzanella with Watermelon and Feta
Bread salads abound across the Mediterranean and were typically a way to make use of leftover bread. Remember, the Mediterranean diet and the Ikaria diet are both about making use of everything and eating a balanced diet in good measure. Always add your bread or rusk to this salad or any bread salad just before serving it so that the bread/rusk doesn’t get mushy if it stays too long in the juices of the watermelon and tomatoes.
PREP TIME 15 minutes
COOK TIME 5 minutes
SERVES 4
Ingredients
- 1 Cretan barley rusk or 1 thick slice of stale country-style bread
- 1 medium red onion sliced into 1-inch cubes (optional)
- 3 cups cubed watermelon
- 2 cups halved cherry or teardrop tomatoes
- 1 cup about 4 ounces Greek feta, cut into ½ inch cubes
- 2 Tbsp sherry or raspberry vinegar
- Freshly ground black pepper to taste
- Pinch of Greek sea salt
- 3 Tbsp extra virgin Greek olive oil
- 1 small bunch of mint leaves only
- 3 Tbsp snipped or chopped fresh dill
Instructions
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If using barley rusk, run it quickly under the tap and let the water drain off. If using stale bread, cut it into 1-inch (2 ½-cm) cubes and toss it lightly with a tablespoon of olive oil. Heat a dry skillet and toast the cubes over high heat until they’re crunchy and browned.
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Place the watermelon cubes, tomatoes, and onions, if using, in a salad bowl. Add the feta. Season with salt and pepper and drizzle in the vinegar and olive oil. Add the bread cubes or rusks, and herbs, and gently toss to combine. Serve immediately.