Culina’s Panzanella

• Rustic country loaf, exterior removed then cut into 1/2 inch dice
• 3 heirloom tomatoes, cut into 1/2 inch dice
• 2 C fresh ripe watermelon, cut into 1/2 inch dice
• 1/2 red onion, julienne
• 1/2 bunch basil, torn into 1/2 inch pieces
• 1/2 english cucumber, cut into1/2 inch half-moons
• 4 oz. ricotta salata, coarsley grated
• 4 vine-ripened tomatoes, passed thru a food mill
• 4 oz. DaVero Champagne Vinegar
• 3 oz. DaVero Extra Virgin Olive Oil "Dry Creek Estate"
• S&P, to taste

Toast bread in pre-heated oven at 375 degrees until well colored but not brown.

Reserve bread.
Take the 4 vine-ripened tomatoes and pass thru a food mill then combine in a large salad bowl with vinegar and Oil.

Season to taste with salt & pepper.

Reserve vinaigrette.

Combine all ingredients and toss well.
Season to taste.
Serve.