Charred Watermelon Summer Panzanella

Sweet and salty, rich and fresh, smokey and tart. how can one salad be this darn good!

Done in 25 minutes

Serves 5

Dish by Ori Goldberg

Ingredients

Everything you need:

2 yellow tomatoes

2 beef tomatoes

2 plum tomatoes

1/4 watermelon

Handful offresh basil leaves

Handful of fresh mint leaves

50gwalnuts, roasted

Handful ofkalamata olives

Balsamic Vinaigrette

3 tbsp balsamic vinegar

1 tbsphoney

2 tbspextra virgin olive oil

1 tspdijon mustard

salt, to taste

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!

Method

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!

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Ori Goldberg

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Coming from a family of entertainers and cooks, Ori (a professional eater turned chef) has been surrounded by all things food for as long as he can remember. Born and raised in NW London, post university Ori decided to dedicate some time into running the family restaurant, delve deep into his middle-eastern roots, and create menus expressing his love for traditional street foods and baked goods. Now, the dream is to continue to push boundaries of technique and fusion, through life experiences and upbringing!