Packed full of panzanella classics, this salad has it all - heritage tomatoes, olives, basil and mozzarella, with some classic summer additions. Charred watermelon adds sweetness and smokiness, and mint gives this salad a wave of summer freshness, not forget those all important croutons!
This is so easy, that everything is done in 25 minutes! Start with the croutons - cut up some slightly stale bread into cubes, dress with olive oil and salt, and get them in a preheated oven at 190°c.
For the vinaigrette, add all your ingredients to a bowl and whisk together until combined. Keep at room temperature until ready to serve.
Whilst the croutons are in the oven, cut up your tomatoes, and slice your watermelon (into cubes, triangles or rectangles). Tear up the mozzarella with your hands and set them all aside.
Heat a griddle pan, until just smoking, cover the watermelon pieces in oil and sear them for about 2 minutes per side. This can also be done on an open fire grill or bbq. Place them on a tray and season with a bit of salt.
Now it's time to build! Mix together the tomatoes, olives, torn up basil and mint, dressing with salt and olive oil, followed by croutons. Place onto a sharing platter, and add the mozzarella, watermelon, walnuts, and vinaigrette, and enjoy!
