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   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   
        
     Uncle Dirty Dave's Archives   
       
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