Recipes & Health Articles Recipes

Grilled rockmelon panzanella salad

Wednesday, 3 January 2024 / Topics:

Ingredients:  (Serves 4)

4 thick slices sourdough bread

1 tablespoon olive oil, plus 2 tablespoons extra

1 garlic clove, cut in half

pinch of salt

½  rockmelon, cut into thin wedges

2 tablespoons capers, roughly chopped

1 tablespoon red wine vinegar

125g mozzarella ball, torn

2 heirloom tomatoes, roughly cut into large pieces

½ red onion, thinly sliced

½ bunch of basil, leaves picked

½ bunch of mint, leaves picked



  • Heat a griddle pan over medium-high heat. Drizzle bread with one tablespoon oil. Toast bread for 2-3 minutes each side or until lightly charred. Rub both sides with cut side of garlic. Tear into bite sized pieces and season with a pinch of salt.
  • Return griddle to medium-high heat. Cook rockmelon for 2-3 minutes each side or until charred.
  • Grate remaining garlic into a large bowl and stir through capers, red wine vinegar and remaining two tablespoons oil. Add mozzarella, tomatoes, red onion, basil, mint and sourdough. Toss to coat in dressing.
  • Divide panzanella salad between serving plates, then wedge in grilled rockmelon.

Download Recipe Here