Recipe from Gabrielle E.W. Carter
Adapted by Nicole Taylor and Yewande Komolafe
- Total Time
- 30 minutes
- Rating
- 4(1,004)
- Notes
- Read community notes
Consumed plainly or with a salt sprinkle, fresh watermelon conjures warm-weather memories. In the U.S. (primarily in the American South), master gardeners are growing heirloom (seedful) varieties: sugar baby, jubilee and Georgia rattlesnake. In Apex, N.C., Gabrielle E.W. Carter is the new steward of the property once owned by her maternal great-grandfather, where she grows herbs, tomatoes and watermelon. As a multimedia artist, she is documenting the food ways of Black families in Eastern North Carolina and preserving cooking traditions using fruits and vegetables straight from the garden. Crimson-flesh watermelon transforms the classic panzanella with a balanced sweetness. Using a coarse grater is essential in achieving a vibrant, textured dressing. Bocconcini can be substituted for feta cheese in this salad, which pairs well with festive mains like dry-rub mushrooms and spicy tamarind pork ribs. —Nicole Taylor, Yewande Komolafe
Featured in: Summer’s Greatest Prize: Watermelons, With Seeds, Please
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Ingredients
Yield:8 to 10 servings (about 16 cups)
- ½pound piece of skin-on watermelon, seeds discarded
- ¼cup granulated sugar
- Kosher salt
- 2garlic cloves, peeled and grated
- 1tablespoon whole-grain mustard
- 1½teaspoons fresh thyme leaves
- ½teaspoon red-pepper flakes
- ½teaspoon ground black pepper
- ½cup white wine vinegar
- ½cup olive oil
- ½loaf day-old ciabatta, cut into ½-inch cubes (about 4 loose cups)
- 2tablespoons olive oil
- 1½teaspoons fresh thyme leaves
- ¼teaspoon fine sea salt
- 2pounds watermelon, rind discarded cut into 1-inch pieces (about 4 packed cups)
- 3medium heirloom tomatoes (about 1¾ to 2 pounds), cut into 1-inch-wide wedges (about 5 loose cups)
- 1medium seedless cucumber (about ½ pound), trimmed, halved lengthwise then sliced ¼-inch-thick (about 2 cups)
- 1small red onion (about 4 ounces), peeled and sliced (about 1 loose cup)
- 1cup fresh basil leaves
- ½cup crumbled feta
For the Dressing
For the Salad
Ingredient Substitution Guide
Nutritional analysis per serving (10 servings)
257 calories; 16 grams fat; 3 grams saturated fat; 0 grams trans fat; 10 grams monounsaturated fat; 2 grams polyunsaturated fat; 26 grams carbohydrates; 2 grams dietary fiber; 15 grams sugars; 4 grams protein; 679 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
Step
1
Make the dressing: Using a coarse grater set over a medium bowl, grate the watermelon flesh then rind, grating the rind all the way to the skin. (You should have about 1 cup grated watermelon.) Discard the firm skin. Add the sugar and 1 teaspoon salt; stir to dissolve the sugar and salt grains. Allow the mixture to sit for at least 10 minutes.
Step
2
Add the garlic, mustard, thyme leaves, red-pepper flakes, ground black pepper, vinegar and oil. Whisk together (or transfer to a mason jar, cover and shake vigorously). The dressing makes 2 cups, and will keep, refrigerated, up to 1 week; shake before use.
Step
3
Make the salad: Heat the oven to 425 degrees. On a small sheet pan, toss the cubed bread, olive oil, thyme and sea salt together. Spread in a single layer and bake for 8 to 10 minutes, until toasted and golden brown.
Step
4
In a large serving bowl, combine the watermelon, tomatoes, cucumber and red onion. Drain any excess liquid before adding the toasted bread cubes and half the basil. Drizzle with ¼ cup of the dressing and season with salt and pepper. Divide among individual bowls, if you like. Top with crumbled feta, remaining basil leaves and spoon additional dressing over the top.
Ratings
4
out of 5
1,004
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Cooking Notes
David S.
Can I ask a stupid question? How do you grind watermelon 'flesh'? Won't it just turn to mush?
Prakash Nadkarni
Not sure that ciabatta is mandated (any stale bread works), but using the white rind (which most discard) in the dressing is nice. If you have spare room in your fridge, consider David Chang's recipe at epicurious.com/recipes/member/views/pickled-watermelon-rind-50165638. (Any vinegar will do.)Food-grade Calcium Chloride, AKA Pickle Crisp, maintains crispness by cross-linking pectins. See healthycanning.com/calcium-chloride for how to use it (1-1.5 tsp per liter of base suffices.)
Ellie
In case anyone's interested, I got an answer back from NYT - don't use any liquid that results. Because I had a delicious and very juicy watermelon it took a lot more than 1/2 lb. watermelon to get 1 cup of grated watermelon.
Stargazer, Napa Valley
My husband has been G-F for 30 years so I thought I couldn't make/serve Panzanella. I was wrong! I've made it both ways with/without bread and now actually prefer it with warm French Bread on the side!
Prakash Nadkarni
RE: Grated watermelon rind - It most definitely will turn to mush. But it's part of the dressing. I do agree completely with you that, for 1/2 lb of watermelon flesh, tossing the chunks, minus skin, into a blender with the other dressing ingredients saves needless labor.
Nancy
For those who object to this being called a panzanella, lighten up. It is just because it uses soaked bread, giving an idea of what it is based on. We are not here to observe the "rules" but to enjoy a wide variation of tasty dishes.
Pam
Don't overthink it.
Robert Leffel
This is a nice recipe but I'm puzzled why the author calls it panzanella. It's not panzanella, not even close. Panzanella is a classic Tuscan appetizer using stale unsalted Tuscan bread, olive oil, sweet red onions, cucumber, white wine vinegar, balsamic, sweet cherry or datterini tomatoes, basil leaves, salt and pepper.
Shelley
In case anyone's interested, I got an answer back from NYT - don't use any liquid that results. Because I had a delicious and very juicy watermelon it took a lot more than 1/2 lb. watermelon to get 1 cup of grated watermelon.
Amy Christine
This is perfection. Everyone loved it. I added chives and parsley because I had it in the garden. I did not grind the watermelon for the dressing, it doesn't need it. I also did not drain the juices away when spooning into bowls. When you get to the bottom of the bowl, the breadcrumbs soaked up the juices and were delicious! A lslightly soggy crouton is part of the panzanella experience!
Karen
My paternal grandmother used to make watermelon rind pickles when watermelons still had thick white inner “rinds”. This was in North Carolina in the 1950s and 1960s. It was a 2-3 day process. I’ve never had any as delicious as hers. The store bought ones are usually either too mushy or too sweet.
Clob
The dressing is drinkably delicious. Oil and vinegar probably would be enough, but the herbs and watermelon slush are well worth the effort.
Richard
Please do not be so picky. It's just food!
Ellie
When grating the watermelon I got a lot of juice. Does that get included in the dressing too? I included it and it made a lot more than 2 cups so I'm wondering if that was a mistake on my part.
Bermadette
My entire family enjoyed this recipe. I took others concerns about the bread and added it just before serving. We made one substitution using Dijon mustard instead of whole grain which gave it a nice spicy note. Definitely a recipe to keep on hand.
april
Does this taste better if you let it sit for a while or should the bread be added just before you eat?
teresa
One of my all time favorite recipes for the summer but a huge pain in the butt to make! It is delicious tho!
Peter
Really great dish as written. Dressed lightly.
Terri
Followed this recipe as written and made as a “tailgate test kitchen” dish. Our guests raved over it and I agree it was fantastic! Will repeat often!
Kaye King
This salad--and the watermelon vinaigrette (sp?) was a revelation, and I will definitely be making it again this summer. I have 3 remarks: first, I think the watermelon chunks in the salad are best chopped smaller, so that the consistency of the chop (bread, cucumbers, tomatoes, onions and tomatoes) is more or less the same, and so the sweetness of the watermelon doesn't overwhelm each bite. Second, I used 2 different kinds of cherry tomatoes instead of larger ones-less mushy, and prettier, too!
susan
This is delicious! It makes a lot. Agree to not over think it. Grate or whir up the dressing. Save leftover dressing for another salad. enjoy!
so good
My expectations were low just because this seemed complicated at first glance, but it wasn’t complicated it was amazing. I kept the juices from the grated watermelon in my dressing. Grating was fast and easy, I would not get out a food processor for this.The bites of watermelon with a crouton were a texture and flavor delight!
Cait
This is delicious--a perfect summer salad. Following the advice of other commenters, I made the dressing in a blender rather than grating the watermelon, and I subbed ciliegine (mini mozzarella balls) for the feta.
Nancy
For those who object to this being called a panzanella, lighten up. It is just because it uses soaked bread, giving an idea of what it is based on. We are not here to observe the "rules" but to enjoy a wide variation of tasty dishes.
Shannon
Use these ingredients, but the dressing from the other watermelon salad in my FAVORITES file.
Julia
This is so yummy! You don't need the bread and cucumber, though. I made this last night as an appetizer and one of my guests actually drank the left-over dressing off their plate! I served it with pita chips (sprinkled with salt and za'atar spice mix).
Richard
"Panzanella" is a bread salad. Of course you need the bread! Otherwise, it's just an ordinary salad.
Carolyn
This recipe made lots, so the next day I put the leftovers in the blender with a little yoghurt & had a delicious savory gazpacho-like drink.
Luca
Thid bread salad looks delicious, but please do not use the term “Panzanella”, which defines a traditional Tuscan summer dish with its rules and set list of ingredients and where a loaf of a three-day-old white unsalted bread (certainly not ciabatta) is brought back to softness through soaking in very cold water before being mixed with the other ingredients.
Richard
Please do not be so picky. It's just food!
Cindy from SF
I agree with a previous poster that grating watermelon is silly. I puréed the red and white parts in the blender along with the rest of the dressing. Made croutons from leftover Josef Baker bread (not ciabatta). Substituted pickled red onions for raw (because I had them) and it was an inspired swap! This was a delicious accompaniment to grilled shrimp, and it was so pretty on the plate with all of the colors.
GF-Vegan-SF-Susan
Delicious & Beautiful! Cut the hard green rind off and grate with a food processor. Got 2 c pulp. Used 1 Against The Grain baguette-a terrific GF option for rustic bread cubes. Not vegan though:( Exceptional "drink from the bowl" dressing!! Made a double batch of dressing the night before. Used monk fruit sweetener 1 to 1 and Calabrian red pepper flakes for gentle complex heat. Lots of juicy fruit and veggies, so assemble right before serving. Turned leftovers & dressing into delicious Gazpacho
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