Tomato-Watermelon Panzanella

If you don't have white balsamic vinegar on hand, just use balsamic vinegar, white wine vinegar, or sherry vinegar.

Tomato-Watermelon Panzanella
Total Time 10 mins


  • 6 ounces day-old country-style bread (such as ciabatta)
  • 2 cups assorted chopped tomatoes
  • 1 1/2 cups seedless watermelon cubes
  • 6 ounces fresh mozzarella, cubed
  • 4 ounces hard salami, finely diced
  • 1 tablespoon Dijon mustard
  • 2 tablespoons white balsamic vinegar
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper
  • 1/4 cup torn fresh basil

Make It

1. Cut the bread into bite-size pieces, discarding any pieces that don't have crust. You should have about 3 cups. Combine the bread cubes, tomatoes, watermelon, mozzarella and salami in a large salad bowl.

2. In a small bowl whisk together the mustard, white balsamic vinegar and olive oil. Season to taste with salt and pepper. Pour the dressing over the salad and toss to combine. Top with fresh basil.