Panzanella all’anguria

Ingredienti

• half of a small red onion - thinly sliced
• 2 1/2 tablespoons apple cider vinegar - divided
• about 6 slices of crusty, whole grain sourdough bread - torn into bite-sized pieces
• 1/4 cup plus 2 tablespoons olive oil - divided
• 2 large garlic cloves - minced
• 1/2 teaspoon salt
• quarter of a medium-large watermelon - cubed
• 1 English cucumber - sliced into half-moons
• 1 teaspoon Dijon mustard
• handful of sprouts or microgreens
• handful of torn basil

Preparazione

1. 1

   Place the onion into a small bowl and drizzle 1 tablespoon of apple cider vinegar over it. Set aside.

2. 2

   Place the bread onto a covered baking tray, drizzle with 2 tablespoons of olive oil and sprinkle with the minced garlic and salt. Toast in the oven for 10-15 minutes, until the edges are golden.

3. 3

   Combine the watermelon, cucumber and toasted bread in a large bowl.

4. 4

   Whisk the remaining 1 ½ tablespoons of the apple cider vinegar together with the Dijon mustard in a small bowl. Add the remaining ¼ cup olive oil, whisking it until smooth. Pour the dressing over the salad and mix very well. Serve right away, garnished with sprouts/microgreens and basil.