Serves 6
120 min
Summer Panzanella with Watermelon, Pesto Cornbread, and Feta
Recipe GLPR9ccd1297f35f0b
A bright and refreshing Mediterranean bread salad combining crispy pesto cornbread cubes with fresh watermelon, heirloom tomatoes, cucumber, arugula, and tangy feta cheese. The salad is dressed with a simple lemon and Aleppo pepper vinaigrette and finished with a drizzle of balsamic glaze for a perfect summer side.
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Ingredients
2¼ cups All purpose flour
2½ tablespoons Granulated sugar
1 tablespoon Baking powder
1½ teaspoons Salt
1 cup Cornmeal
12 oz Beer
¼ cup Pesto
½ cup Unsalted melted butter, divided
2 tablespoons Parmesan cheese
1½ lb Seedless watermelon, cut into ½-inch cubes
1 lb Baby heirloom tomatoes, quartered
1 Cucumber, seeded and cut into ½-inch dice
6 oz Crumbled feta cheese
5 oz Fresh arugula
2 tablespoons Fresh lemon juice
3 tablespoons Extra virgin olive oil
1 teaspoon Aleppo pepper
to taste Balsamic glaze
Directions
Preheat the oven to 375°F. Lightly grease a 9x5-inch loaf pan with oil or cooking spray and set aside.
In a large mixing bowl, whisk together the all purpose flour, granulated sugar, cornmeal, baking powder, and 1.5 teaspoons of salt until well combined.
Pour the beer, pesto, and ¼ cup of melted butter into the flour mixture. Stir until just combined; the batter should come together but may be slightly lumpy.
Transfer the batter into the prepared loaf pan and smooth the top with a spatula.
Drizzle the remaining ¼ cup melted butter over the top of the batter, then sprinkle the parmesan cheese evenly over the surface.
Bake for 45 to 60 minutes, until a wooden toothpick inserted into the center comes out clean and the top is golden brown. The cornbread is done when it pulls slightly away from the sides of the pan.
Remove from the oven and allow the cornbread to cool completely in the pan, about 15 minutes, then turn out onto a wire rack to cool fully.
Once cooled, increase the oven temperature to 400°F. Cut the cornbread loaf into 1-inch cubes.
Spread the cornbread cubes on a parchment-lined baking sheet in a single layer.
Bake for 10 minutes, stirring halfway through, until the cubes are crispy and lightly golden on the edges. Remove and let cool while preparing the salad.
In a large salad bowl, combine the diced watermelon, quartered heirloom tomatoes, diced cucumber, and crumbled feta cheese.
In a small bowl, whisk together the fresh lemon juice, olive oil, aleppo pepper, and salt to taste until well combined.
Pour the dressing over the watermelon and tomato mixture, add the cooled cornbread cubes and fresh arugula, and gently toss everything together to combine.
Serve immediately, drizzled with balsamic glaze.
