Keep Cool: Watermelon Panzanella

• 10 slices ciabatta
• 2 tablespoons olive oil
• 1 small red onion, finely sliced
• 2 cups diced seedless watermelon
• 2 cups diced ripe plum tomatoes
• 1 cup diced cucumber
• 2 tablespoons capers, rinsed and drained
• 7 ounces halloumi cheese, diced (or half halloumi and half crumbled feta cheese)
• 2/3 cup chopped Kalamata olives
• a small bunch of basil, roughly chopped
• Salt and pepper
• 1/4 cup red wine vinegar, preferably Cabernet Sauvignon
• 2/3 cup extra virgin olive oil
• 1 clove garlic, crushed
• pinch of sugar
• sea salt and pepper

1. Preheat the oven to 400F.
2. To make the salad, tear the ciabatta into crouton-sized pieces, drizzle with olive oil, place in a roasting pan, and cook for about 5 minutes, until golden.
3. Let cool.
4. Toss the remaining salad ingredients in a large bowl, add the ciabatta and mix together well.
5. Season with salt and pepper.
6. To make the dressing, whisk all of the ingredients together and pour over salad.
7. Allow the flavors to marinate for about 1 hour before serving.

ciabatta, olive oil, red onion, seedless watermelon, tomatoes, cucumber, capers, halloumi cheese, olives, basil, salt, red wine vinegar, extra virgin olive oil, clove garlic, sugar, salt

Taken from www.foodrepublic.com/recipes/keep-cool-watermelon-panzanella-recipe/ (may not work)