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

Cook Time: 15

Total Time: 35

Makes: servings

Author: Sues

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Ingredients

9 cups cubed Italian bread (from about ¾ loaf)
4 tablespoon 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 tablespoon diced jalapeño pepper rib and seeds removed
⅓ cup crumbled feta cheese
2 tablespoon chopped fresh mint (can substitute for basil if desired)
2 tablespoon freshly squeezed lime juice
½ teaspoon freshly ground pepper

Instructions

Preheat oven to 300 degrees.
Place cubed bread in a bowl and toss with 2 tablespoon 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 tablespoon 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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