Watermelon & Tomato Panzanella Salad

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Makes 2 servings


½ cup + 1 teaspoon Magic California Sundried Tomato Marinade, in all
1 teaspoon Dijon mustard
2 teaspoons honey
1 tablespoons rice wine vinegar
¼ cup + 1 teaspoon olive oil, in all
1¾ teaspoons Vegetable Magic®, in all
1 cup diced baguette (cut into 1-inch cubes)
1 cup large diced watermelon
1 cup halved cherry tomatoes
½ cup thinly sliced cucumber
¼ cup very thinly sliced red onion

How To Prepare

Preheat oven to 350°. Using a food processor or hand blender, mix ½ cup of the marinade, the mustard, honey, vinegar, ¼ cup of the oil, and 1 teaspoon of Vegetable Magic® until emulsified and thick. Chill in refrigerator until ready to use.

In a mixing bowl, toss bread with the rest of the marinade, oil, and ¼ teaspoon of Vegetable Magic®. Place on a baking sheet and toast in oven for 15 minutes. Remove from oven and place croutons in a large mixing bowl. Add the watermelon, tomatoes, cucumber, onions, remaining seasoning and 2 tablespoons of the reserved dressing and toss well to coat. Serve with extra dressing on the side.

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