Watermelon Panzanella - cooking recipe

Ingredients

Salad
10 slices ciabatta (each slice 1 inch thick)
2 tablespoons olive oil
1 small red onion, finely sliced
2 cups diced seedless watermelon
2 cups diced plum tomatoes
1 cup peeled diced cucumber
2 tablespoons rinsed and drained capers
7 ounces halloumi cheese, diced (or half halloumi and half feta cheese)
2/3 cup chopped kalamata olive
1 small bunch basil, roughly chopped
salt & freshly ground black pepper
Dressing
1/4 cup red wine vinegar
2/3 cup extra virgin olive oil
1 garlic clove, crushed
1 pinch granulated sugar
salt & freshly ground black pepper

Preparation

Salad: Preheat oven to 400 degrees.
Tear the ciabatta into crouton-sized pieces, drizzle with olive oil, place in a roasting pan, and cook until golden, about 5 minutes. Set aside to cool.
Toss the onion, watermelon, tomatoes, cucumber, capers, cheese, olives and basil together in a large bowl.
Add the ciabatta and mix together well. Season with salt and pepper.
Transfer the mixture to a serving platter.
Dressing: Whisk the vinegar, oil, garlic and sugar together. Add salt and pepper to taste.
Pour over salad and let stand 1 hour to allow the ingredients to marinate before serving.