If you’re looking for a last minute Christmas salad, an easy side dish or even a quick summer dinner, this is it! This Prawn and Watermelon Panzanella ticks all the boxes – seasonal, delicious, pretty on the plate and a little bit unique. It brings together some some seriously awesome flavours in one dish. From start to finish, the whole thing took around 20 minutes… and yes, you can even make it on the BBQ.
An Australian Christmas is a magical thing. There’s usually seafood, salads and pavlova piled high with fresh summer fruit. With a bit of luck it’s warm and sunny. Lunch is usually followed by a dip in the pool… unless you opt for a nap on the couch. I honestly can’t imagine Christmas any other way. I’m usually on dessert duty, but with all those gorgeous colours, it’s really not hard to imagine this salad sitting proudly on our Christmas table.
What is a panzanella?
A panzanella is a classic Italian way to use in-season tomatoes and day old bread. Usually ciabatta or sourdough is used, though focaccia would be amazing too. The Italians are certainly genius at transforming leftovers into something glamorous… sometimes even better the next day!
Crisping the bread in the oven with some olive oil (or in a pan, or on the BBQ) is non-negotiable. Once tossed through the salad, the bread starts to soak up the dressing and juices from the tomatoes, but retains some texture and crunch so it doesn’t turn mushy straight away.
I take it a step further in this Prawn and Watermelon Panzanella because I’m obsessed with watermelon, feta and mint together. It’s the kind of combo that just screams summer. If you haven’t tried it, please allow me to influence you! For the dressing, I keep it simple and traditional. Olive oil, balsamic or red wine vinegar, salt and pepper. Nothing too fancy, just flavours that let everything else shine.
And to make it a little more substantial as a meal, I’ve added prawns. Personally, I’m not a huge fan of peeling prawns so I bought the pre-prepared ones. Feel free to get your favourite kind. You could swap the prawns for prosciutto, Christmas ham, grilled chicken, halloumi or thinly sliced rare beef. Or leave out the meat entirely for a yummy vegetarian dish side dish. You definitely have a lot of options here!
You can also add some cubes of cucumber, avocado, green Sicilian olives, or some fresh chilli for a little kick. When making salads like this, I’m definitely more about vibes than recipes. I’ve probably never made it the same way twice! So feel free to make it your own and riff on the flavours based on what you like and what’s in the fridge.
When it comes to assembling, timing really matters with a panzanella. You don’t want the bread turning soggy before you’ve even had a chance to serve it. This is definitely a salad best put together at the last minute! If you’re taking it to a Christmas lunch or BBQ, just pack the components separately. Watermelon, tomatoes, onion and radish in one container, toasted bread in another, dressing in a jar, prawns and feta kept cold.
Then simply toss everything together right before eating. That way the bread keeps its crisp edges and the whole salad tastes bright and fresh. Perfect with a cold glass of rosé!
Related Post: Grilled Peach, Corn and Tomato Panzanella Salad
Prawn and Watermelon Panzanella
A fresh, colourful Prawn and Watermelon Panzanella Salad, perfect for Christmas or summer entertaining. Ready in around 20 minutes and bursting with seasonal flavour.
Ingredients
- 3 thick slices of sourdough/ciabatta/pane di casa (about 2cm thick)
- Good quality olive oil
- Salt and cracked black pepper
- 1 kg watermelon flesh, cut into 3cm cubes
- 215 g cherry tomatoes, sliced in half
- 1/2 red onion, finely sliced
- 4 radishes, finely sliced
- 250 g cooked prawns, cleaned and deveined
- Fresh mint and coriander, roughly chopped
- Balsamic or red wine vinegar
- 100 g Danish fetta
Instructions
- Cut the bread into 3cm cubes and place in a bowl. Drizzle with olive oil, a pinch of salt and pepper and mix with your hand to ensure the bread is evenly covered. Heat the oven to 180°C (350°F) and scatter the bread on a baking tray. Cook for around 10 minutes or until golden, turning the pieces so they crisp evenly. You could also toast the bread in a frying pan or BBQ plate, turning until all sides are evenly golden.
- In the meantime, place watermelon, cherry tomatoes, sliced onion and radish into a large serving bowl. Add mint, coriander, toasted bread and cooked prawns. Drizzle with olive oil and vinegar, and season with salt and pepper. Toss to combine and coat in the dressing. Crumble feta over the top and serve immediately.
Recipe Notes
This salad serves 3-4 as a main dish and 6-8 as a side dish.