Watermelon Panzanella Salad Recipe
watermelon panzanella salad
Keep cool with this super easy Watermelon Panzanella Salad, the perfect summer salad of juicy watermelon, crunchy bread, tangy feta and peppery arugula, all tossed in a scrumptious honey lime dressing.
watermelon panzanella salad
serves 4
ingredients
- 3 cups cubed French bread
- 1 tbsp + 2 tsp olive oil
- ½ tsp kosher salt
- 3 cups arugula-baby spinach mix, packed
- 3 cups cubed seedless watermelon
- ½ cup cubed feta cheese
- 6 fresh basil leaves, roughly chopped
- ½ cup walnut halves, toasted
- ¼ cup fresh lime juice
- 2 tbsp honey
- 1 tsp Dijon mustard
- ½ tsp kosher salt
- ¼ tsp ground cumin
- ¼ tsp freshly ground black pepper
- ½ cup olive oil
directions
- For the bread, preheat oven to 400ºF. Toss bread cubes in a bowl with olive oil and salt. Spread bread in a single layer on a baking sheet. Bake for 8 minutes until golden, tossing once halfway through baking. Remove from oven and set aside until ready to assemble salad.
- For the Honey Lime Dressing, in a medium bowl, whisk together lime juice, honey, Dijon mustard, salt, cumin and pepper. Slowly pour in olive oil while continuously whisking.
- To assemble the salad, in a large serving bowl, place arugula-spinach mixture, watermelon cubes, feta cheese and toasted bread cubes. Toss with a few tablespoons of honey lime dressing. Sprinkle with chopped basil and toasted walnuts. Drizzle more dressing over top and serve immediately.
“When one has tasted watermelon he knows what the angels eat.”
