Ingredients
- oil—olive or sunflower
- vinegar—cider, sherry or wine (red or white)
- sweetness—maple syrup, honey or sugar
- fun—lots of herbs, all varieties but especially tarragon or basil
- salt—optional, to taste
- leftover bread of any sort
- oil and/or melted butter (be generous)
- salt and pepper (to taste)
- favorite fresh herbs and/or garlic (thyme, oregano, sage, tarragon—whatever your garden or local farm has to offer)
- watermelon—any variety will work, try the kind your local produce farmer grows!
- cherry tomatoes—a mix is good
- greens—whatever is available
Preparation
Vinaigrette
Start with a little more oil than vinegar and brief pour of syrup/honey, mix it up and taste it! If it’s too tangy add more oil or sweetness. Not enough zing? Add some more vinegar. Once the desired balance of sweet and sour and mellowness is achieved add fresh chopped herbs. Salt may or may not be needed.
Croutons
Cut bread into large (1½-inch) cubes and toss with the oil, salt, pepper and herbs. Toast in preheated oven at 375° until golden outside and still soft and chewy inside.
Salad
Ball the melon with a melon baller (dicing works too). Rinse and de-stem the cherry tomatoes. Rinse and dry the greens. Mix together in a large bowl.
First make vinaigrette, then get those croutons in the oven. While the croutons are toasting, prepare the salad greens, cherry tomatoes and melon balls. Once the croutons are done, pull them out and set aside briefly. Add some vinaigrette to the greens, tomatoes and melon, then toss in the croutons and serve immediately. It is best when the croutons are still warm and chewy. Have enough greens to make it look like a salad, but remember to also have a lot of croutons as well as it is the bread that makes it a panzanella!
