Watermelon Panzanella

IMG_4974-Edit Silvertron’s Marco Morosini makes one cool salad. 

By Jan Walsh     

Photography by Beau Gustafson

Panzanella is a Florentine salad of bread and tomatoes—also known as panmolle. And until the 20th Century it was based on onions, rather than tomatoes. The Silvertron Café’s owner and chef Marco Morosini mixes his Italian heritage with local tomatoes, watermelon, cucumbers and onions to create a his tasty version of this dish.



2 cups of chopped watermelon

2 cups of croutons, made of stale white bread

1 diced very ripe tomato

1/3 cup of sliced red onion

1 cup of diced cucumber

2 cups of chopped lettuce, optional

1/4 cup chopped basil


Dressing Ingredients: 

1 cup extra virgin olive oil

1/4 cup red wine vinegar

salt and pepper, to taste


Make a dressing of red wine vinegar, olive oil, salt, pepper in a small bowl. Separately mix salad of croutons, watermelon, tomato, cucumber, basil, and red onions in large bowl. Add dressing to salad and toss. Plate salad and top with lettuce. Serve immediately.



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