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Watermelon Panzanella -- This may not be a traditional panzanella salad, but Watermelon Panzanella Salad is packed with fresh summer ingredients (along with some carbs and cheese, of course) and is the perfect summer side dish | wearenotmartha.com

Watermelon Panzanella

This may not be a traditional panzanella salad, but Watermelon Panzanella is packed with fresh summer ingredients (along with some carbs and cheese, of course) and is the perfect summer side dish!
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Course: lunch, Side Dish
Cuisine: American, Fusion, Italian
Keyword: Bread Salads, Summer Salads, Watermelon Salads
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Makes: 10 servings
Author: Sues

Ingredients

  • 9 cups cubed Italian bread (from about ¾ loaf)
  • 4 Tbsp olive oil, divided
  • ½ tsp salt
  • 6 cups cubed watermelon (from about ½ small watermelon)
  • 2 cups cubed cucumber (from 1 medium cucumber)
  • ¼ red onion, sliced thinly
  • 2 Tbsp diced jalapeño pepper, rib and seeds removed
  • cup crumbled feta cheese
  • 2 Tbsp chopped fresh mint (can substitute for basil if desired)
  • 2 Tbsp freshly squeezed lime juice
  • ½ tsp freshly ground pepper

Instructions

  • Pre-heat oven to 300 degrees. 
  • Place cubed bread in a bowl and toss with 2 Tbsp olive oil and salt. Lay bread cubes on a baking sheet in a single layer and bake for about 15 minutes, until bread is crispy. Let cool.
  • Place watermelon, cucumber, red onion, jalapeño, feta cheese, and mint in a large bowl. Add in cooled bread cubes and toss until combined. 
  • Drizzle remaining 2 Tbsp olive oil, lime juice, and pepper over salad and toss again to combine.

Notes

  • If your bread is stale and already crispy, you can feel free to skip baking it.
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