Country Panzanella With Watermelon Dressing

Name: Country Panzanella With Watermelon Dressing
Total time: 30 min
Yield: 8 to 10 servings (about 16 cups)
Cuisine: southern
Ingredients: 1/2 pound piece of skin-on watermelon, seeds discarded; 1/4 cup granulated sugar; Kosher salt; 2 garlic cloves, peeled and grated; 1 tablespoon whole-grain mustard; 1 1/2 teaspoons fresh thyme leaves; 1/2 teaspoon red-pepper flakes; 1/2 teaspoon ground black pepper; 1/2 cup white wine vinegar; 1/2 cup olive oil; 1/2 loaf day-old ciabatta, cut into 1/2-inch cubes (about 4 loose cups); 2 tablespoons olive oil; 1 1/2 teaspoons fresh thyme leaves; 1/4 teaspoon fine sea salt; 2 pounds watermelon, rind discarded cut into 1-inch pieces (about 4 packed cups); 3 medium heirloom tomatoes (about 1 3/4 to 2 pounds), cut into 1-inch-wide wedges (about 5 loose cups); 1 medium seedless cucumber (about 1/2 pound), trimmed, halved lengthwise then sliced 1/4-inch-thick (about 2 cups); 1 small red onion (about 4 ounces), peeled and sliced (about 1 loose cup); 1 cup fresh basil leaves; 1/2 cup crumbled feta

Recipe from Gabrielle E.W. Carter

Adapted by Nicole Taylor and Yewande Komolafe

Published June 9, 2021

Country Panzanella With Watermelon Dressing — Ryan Liebe for The New York Times. Food Stylist: Simon Andrews.

Total Time: 30 minutes
Rating: 4(1,171)
Comments: Read comments

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)

For the Dressing

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

For the Salad

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

Ingredient Substitution Guide

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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

1,171 user ratings

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Comments

David S.4 years ago

Can I ask a stupid question? How do you grind watermelon 'flesh'? Won't it just turn to mush?

Ellie4 years ago

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.

Prakash Nadkarni4 years ago

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.)

Lucy B3 weeks ago

This is one of my favorite recipes!! I make it every summer when watermelon and tomato season begin to peak. It's definitely for people who like a sweet and salty combo--my boyfriend did not enjoy this at all. I like to make a big batch of it, dress it (leaving the bread out), and then add the bread back in 10 minutes before I eat it. Since I only make this about once a year, I like to splurge on fancy feta that comes in a jar packed in oil--I use the oil in the dressing and it's sensational!

Holly10 months ago

Bringing to vegan potluck minus the cheese. I got vegan mozzarella but - it's just processed food so omitted. Forgot the vinegar in the dressing :(((( so it's missing a little something but at least I used the mustard. I wonder if a little diced jalapeño would be nice in this, too. Super delicious and interesting recipe! I'll do it with feta next time as I'm not personally vegan.

Brett11 months ago

The step of grating the watermelon for the dressing can be skipped. It's overkill. Just cut the desired amount of watermelon you want and put everything in a blender and mix. Also, don't wait to use the feta. Toss it into salad and let the feta flavor blend with that. It's much better.

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