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Cut 6 slices of sourdough bread to approximately 3 cm thick and cut them up into square chunks. Heat up grill pan over medium-high heat. Drizzle olive oil over bread and place on grill pan to toast. Toast for approximately 1-2 minutes, until golden brown on both sides.
Trim off rind and cut watermelon into 2-3 cm chunks. Set aside for assembly.
Using a sharp paring knife, slice the top and bottom of the ruby grapefruit to expose the flesh a little.
Place the ruby grapefruit cut side down. Slicing as close to the ruby grapefruit flesh as possible, cut along the curve of the fruit to remove a section of peel, exposing the fruit underneath. Continue cutting the ruby grapefruit until all peel is removed. Carefully cut long the membranes and slice the ruby grapefruit segments out. Continue to rotate the ruby grapefruit until you have sliced all the segments. Once you have all the segments out, cut them into half or thirds depending on how big the segments are.
Wash and cut cucumber into approximately 1 cm rounds.
Wash mint leaves and roughly chop. Set aside for assembly.
Add crushed garlic, lemon juice, orange juice and olive oil in a jar and shake to combine well.
Add salt and pepper to taste.
In a large mixing bowl, place watermelon, ruby grapefruit, olive oil toasted rye sourdough, capers and half the chopped mint.
Drizzle garlic and citrus vinaigrette over watermelon panzanella salad and toss together.
You want to make sure the dressing covers everything. The toast will continue to absorb the dressing and watermelon juices when you serve.
Zest ½ lemon over salad and scatter remaining chopped mint leaves.
Any kind of rustic, firm bread would be suitable for this bread salad, it does not need to be rye sourdough. Bread that is a couple days old would be preferred as it will hold shape longer. Don’t use fluffy white bread as it will become too mushy in the salad.
You can substitute ruby grapefruit with yellow grapefruit or even oranges but the bread salad will be sweeter overall.
Continental or Lebanese cucumbers would be fine this recipe as well. For larger continental cucumbers, I would peel first and then cut into 1cm rounds. If they are larger rounds, further slice in half.