Watermelon Panzanella

• Salad
• 10 slices ciabatta (each slice 1 inch thick)
• 2 tablespoons olive oil
• 1 small red onion, finely sliced
• 2 cups diced seedless watermelon
• 2 cups diced plum tomatoes
• 1 cup peeled diced cucumber
• 2 tablespoons rinsed and drained capers
• 7 ounces halloumi cheese, diced (or half halloumi and half feta cheese)
• 2/3 cup chopped kalamata olive
• 1 small bunch basil, roughly chopped
• salt & freshly ground black pepper
• Dressing
• 1/4 cup red wine vinegar
• 2/3 cup extra virgin olive oil
• 1 garlic clove, crushed
• 1 pinch granulated sugar
• salt & freshly ground black pepper

1. Salad: Preheat oven to 400 degrees.
2. Tear the ciabatta into crouton-sized pieces, drizzle with olive oil, place in a roasting pan, and cook until golden, about 5 minutes. Set aside to cool.
3. Toss the onion, watermelon, tomatoes, cucumber, capers, cheese, olives and basil together in a large bowl.
4. Add the ciabatta and mix together well. Season with salt and pepper.
5. Transfer the mixture to a serving platter.
6. Dressing: Whisk the vinegar, oil, garlic and sugar together. Add salt and pepper to taste.
7. Pour over salad and let stand 1 hour to allow the ingredients to marinate before serving.

salad, olive oil, red onion, seedless watermelon, tomatoes, cucumber, capers, halloumi cheese, kalamata olive, basil, salt, dressing, red wine vinegar, extra virgin olive oil, garlic, sugar, salt

Taken from www.food.com/recipe/watermelon-panzanella-388798 (may not work)