Watermelon Gazpacho Salad

4 (1/2-inch thick) slices baguette

Recipe and photo by Sara Newberry

4 cups watermelon, seeds removed and cubed 

1 cup chopped tomatoes

2 cucumbers, seeded and diced

1/2 red onion, thinly sliced

6 baby sweet peppers, thinly sliced

1/2 jalapeno, diced (or to taste)

1/2 cup extra-virgin olive oil, plus more for bread

1/3 cup red wine vinegar

1/4 teaspoon smoked paprika

2 tablespoons chopped cilantro

Salt and pepper

Heat oven to 400F. Generously brush bread slices with oil and season with salt and pepper. Place on a baking sheet and toast until golden and crunchy, about 6 minutes. Remove from oven and let cool. 

In a serving bowl, toss together watermelon, cucumbers, onion, peppers and jalapeno. In a small bowl, whisk together oil, vinegar and paprika. Season to taste with salt and pepper. Pour over watermelon mixture and toss gently. Sprinkle with cilantro and toss again. Break bread into irregular chunks and sprinkle over mixture. Serve immediately.