MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Country Panzanella w/Watermelon Dressing
Categories: Breads, Vegetables, Fruits, Herbs, Cheese
Yield: 9 servings

MMMMM--------------------------DRESSING-------------------------------
1/2 lb Piece of skin-on watermelon;
- seeds discarded
1/4 c Granulated sugar
Salt
2 cl Garlic; peeled, grated
1 tb Whole-grain mustard
1 1/2 ts Fresh thyme leaves
1/2 ts Red-pepper flakes
1/2 ts Ground black pepper
1/2 c White wine vinegar
1/2 c Olive oil

MMMMM---------------------------SALAD--------------------------------
1/2 Loaf day-old ciabatta; in
- 1/2" cubes (4 loose cups)
2 tb Olive oil
1 1/2 ts Fresh thyme leaves
1/4 ts Fine sea salt
2 lb Watermelon; rind discarded;
- in 1" pieces (4 packed
- cups)
3 md Heirloom tomatoes; in 1"
- wedges
1 md Seedless cucumber; trimmed,
- halved lengthwise, sliced
- 1/4" thick
1 sm Red onion; peeled, sliced
1 c Fresh basil leaves
1/2 c Crumbled feta

Make the dressing: Using a coarse grater set over a
medium bowl, grate the watermelon flesh then rind,
grating the rind all the way to the skin. (You should
have about 1 cup grated watermelon.) Discard the firm
skin. Add the sugar and 1 teaspoon salt; stir to
dissolve the sugar and salt grains. Allow the mixture to
sit for at least 10 minutes.

Add the garlic, mustard, thyme leaves, red-pepper
flakes, ground black pepper, vinegar and oil. Whisk
together (or transfer to a mason jar, cover and shake
vigorously). The dressing makes 2 cups, and will keep,
refrigerated, up to 1 week; shake before use.

Make the salad: Heat the oven to 425 degrees. On a small
sheet pan, toss the cubed bread, olive oil, thyme and
sea salt together. Spread in a single layer and bake for
8 to 10 minutes, until toasted and golden brown.

In a large serving bowl, combine the watermelon,
tomatoes, cucumber and red onion. Drain any excess
liquid before adding the toasted bread cubes and half
the basil. Drizzle with 1/4 cup of the dressing and
season with salt and pepper. Divide among individual
bowls, if you like. Top with crumbled feta, remaining
basil leaves and spoon additional dressing over the top.

Recipe from" Gabrielle E.W. Carter

Adapted by: Nicole Taylor and Yewande Komolafe

Yield: 8 to 10 servings (about 16 cups)

RECIPE FROM: https://cooking.nytimes.com

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... "You are what what you eat eats." -- Michael Pollan
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