By cooking.nytimes.com

Country Panzanella With Watermelon Dressing

Ingredients

8 servings

0.5 poundwatermelon

skin-on, seeds discarded

¼ cupgranulated sugar

kosher salt

2garlic cloves

peeled and grated

1 tablespoonwhole-grain mustard

1 ½ teaspoonsfresh thyme leaves

½ teaspoonred-pepper flakes

½ teaspoonground black pepper

½ cupwhite wine vinegar

½ cupolive oil

0.5 loafciabatta

day-old, cut into 1/2-inch cubes

2 tablespoonsolive oil

¼ teaspoonfine sea salt

2 poundswatermelon

rind discarded cut into 1-inch pieces

3heirloom tomatoes

medium, cut into 1-inch-wide wedges

0.5 poundseedless cucumber

medium, trimmed, halved lengthwise then sliced 1/4-inch-thick

1red onion

small, peeled and sliced

1 cupfresh basil leaves

½ cupcrumbled feta

Instructions