Smoked Watermelon & Tomato Panzanella Recipe
torn sourdough, basil, mint, fresno chili, arugula, fish sauce vinaigrette
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Ingredients
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Salad Ingredients
Method
Preparation Instructions
- 1
Prepare the Sourdough
Tear the sourdough bread into bite-sized pieces and place them on a baking sheet. Lightly toast in the oven at 350°F (175°C) for about 10 minutes until golden and crisp.
- 2
Smoke the Watermelon
Use a stovetop smoker or a grill to lightly smoke the watermelon. Cut the watermelon into cubes and smoke for about 10 minutes. Allow it to cool.
- 3
Prepare the Tomatoes
Halve the cherry tomatoes and place them in a large mixing bowl.
- 4
Make the Vinaigrette
In a small bowl, whisk together 2 tablespoons of fish sauce, 2 tablespoons of olive oil, and the juice of 1 lime. Adjust seasoning to taste.
- 5
Assemble the Salad
In the large mixing bowl with tomatoes, add the smoked watermelon, toasted sourdough, basil, mint, fresno chili (sliced), and arugula. Drizzle with the fish sauce vinaigrette and toss gently to combine.
- 6
Serve
Let the salad sit for about 10 minutes before serving to allow the flavors to meld. Serve at room temperature.