Panzanella with watermelon and halloumi

For the salad

300 g stale sourdough bread 400 g ripe cherry tomatoes ½ cucumber ½ small red onion 200 g watermelon, cubed 200 g halloumi, cubed Basil leaves Salt Pepper

For the dressing

3 tbsp olive oil 1 tbsp red wine vinegar Juice from the tomatoes

Tear the bread into pieces and toast in a pan with olive oil for 2–3 minutes until crisp on the outside.

Halve the cherry tomatoes, place them in a bowl with a pinch of salt, and let sit for 10 minutes to release their juices.

Transfer the juice to a small bowl to make the dressing.

Thinly slice the cucumber and red onion.

In a non-stick pan, sear the halloumi cubes for 1–2 minutes until golden.

To make the dressing, whisk the tomato juice with olive oil, vinegar, salt, and pepper.

On a platter, combine the toasted bread, tomatoes, cucumber, onion, watermelon, and halloumi.

Add basil leaves, drizzle with the dressing, toss gently, and let the salad rest for 15 minutes before serving.

No Leftovers

Potato salad

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Panzanella with watermelon and halloumi

Servings

Preperation

Cooking

Waiting

For the salad

For the dressing

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