Watermelon Panzanella Recipe (summer Salad)

Name: Watermelon Panzanella Recipe (summer Salad)
Prep time: 38 min
Cook time: 38 min
Total time: 38 min
Yield: 8
Cuisine: Mediterranean, Italian, European
Ingredients: 1 x avocado; 59 milliliters avocado oil; 0 teaspoons black pepper, freshly ground; 237 milliliters button mushrooms; 1 x carrot, shredded; 59 milliliters orange Muscat champagne vinegar; 6 x cornichons (or pickles), sliced into quarters; 59 milliliters fresh dill, chopped; 454 grams green onion slab bread, 1-day-old bread; 177 milliliters steamed French lentils, separated; 4 x marinated artichoke hearts, coarsely chopped; 170 grams Nabulsi cheese, cubed; 1 x Persian cucumber, peeled and cubed; 3 Tbsps roasted red bell peppers, thinly sliced; 1 teaspoons salt; 710 milliliters watermelon

The recipe Watermelon Panzanella Recipe (summer Salad) could satisfy your Mediterranean craving in around 38 minutes. This recipe serves 8. One portion of this dish contains about 11g of protein, 19g of fat, and a total of 297 calories. This recipe covers 19% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free diet. It works well as an affordable side dish. It can be enjoyed any time, but it is especially good for The Fourth Of July. If you have nabulsi cheese, salt, cornichons, and a few other ingredients on hand, you can make it.