Watermelon-Tomato Panzanella with Burrata

Posted on: July 16, 2025

Ingredients:

Croutons: 

• ½ loaf day-old ciabatta, cut into ½-inch cubes (about 4 loose cups) 
• 2 tablespoons olive oil 
• 1½ teaspoons fresh thyme leaves 
• ¼ teaspoon fine sea salt 

 Dressing: 

• 2 garlic cloves, grated  
• 2 tablespoons red wine vinegar, more to taste 
• 4 tablespoons extra virgin olive oil 
• Large pinch red-pepper flakes (optional) 
• 1 tablespoon whole-grain mustard 
• Black pepper, to taste 

Salad: 

• 2 pounds very ripe tomatoes, preferably a mix of varieties and colors, cut into wedges (about five cups) 
• 4 cups cubed watermelon 
• 6-8 ounces burrata, torn or cut into bite-size pieces 
• ½ cup thinly sliced red onion, about half a small onion 
• 1 medium cucumber, peeled and cubed 
• ½ cup torn basil leaves 
• ¼ cup tarragon leaves, roughly chopped (optional) 
• Flaky sea salt (like Maldon) 

Instructions:

1. Step 1 – Make the croutons: Heat the oven to 425 degrees. On a small sheet pan, toss the cubed bread, olive oil, thyme leaves and sea salt together. Spread in a single layer and bake for 8 to 10 minutes, until toasted and golden brown.
2. Step 2 – Make the dressing: In a medium bowl, combine garlic, vinegar, mustard, red pepper flakes (if using), ¼ teaspoon salt and some black pepper to taste. Whisk together (or transfer to a mason jar, cover and shake vigorously).
3. Step 3 – In a large serving bowl, combine the watermelon, tomatoes, cucumber and red onion. Add the toasted bread cubes and half the basil. Drizzle with the dressing, then scatter the burrata over the salad. Top with remaining basil leaves and tarragon and sprinkle lightly with flaky sea salt right before serving.

See this recipe in the July 2025 Marshall Report.