Watermelon Panzanella Salad Recipe

Name: Watermelon Panzanella Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups cubed French bread; 1 tablespoon olive oil; 2 teaspoons olive oil; 1/2 teaspoon kosher salt; 1/2 cup walnut halves; Honey-Lime Dressing:; 1/4 cup fresh lime juice; 2 tablespoons honey; 1 teaspoon Dijon mustard; 1/2 teaspoon kosher salt; 1/4 teaspoon ground cumin; 1/4 teaspoon freshly ground black pepper; 1/2 cup olive oil; Salad:; 3 cups cubed seeded watermelon; 3 cups baby spinach-arugula mix; 1/2 cup cubed feta cheese; 6 leaves fresh basil, chopped

Servings: persons

3 cups cubed French bread
1 tablespoon olive oil
2 teaspoons olive oil
1/2 teaspoon kosher salt
1/2 cup walnut halves
Honey-Lime Dressing:
1/4 cup fresh lime juice
2 tablespoons honey
1 teaspoon Dijon mustard
1/2 teaspoon kosher salt
1/4 teaspoon ground cumin
1/4 teaspoon freshly ground black pepper
1/2 cup olive oil
Salad:
3 cups cubed seeded watermelon
3 cups baby spinach-arugula mix
1/2 cup cubed feta cheese
6 leaves fresh basil, chopped

1
Preheat oven to 400 degrees F (200 degrees C).
2
Toss bread cubes, 1 tablespoon plus 2 teaspoons olive oil, and 1/2 teaspoon salt in a bowl. Spread onto a baking sheet in a single layer.
3
Bake in the preheated oven, tossing once halfway through baking, until golden, about 8 minutes. Let cool.
4
Reduce oven temperature to 350 degrees (175 degrees C). Spread walnuts onto a baking sheet.
5
Toast walnuts in the preheated oven until golden brown and fragrant, 10 to 15 minutes.
6
Whisk lime juice, honey, Dijon mustard, 1/2 teaspoon salt, cumin, and pepper together in a bowl. Pour in 1/2 cup olive oil, whisking continuously, until dressing is blended.
7
Combine bread cubes, watermelon, spinach-arugula mix, and feta cheese in a large bowl. Add a few tablespoons of dressing; toss to mix. Sprinkle toasted walnuts and basil on top. Drizzle more dressing over the top.

641

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 3 cups cubed French bread, 1 tablespoon olive oil, 2 teaspoons olive oil, 1/2 teaspoon kosher salt, and more.

Yes, Watermelon Panzanella Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Watermelon Panzanella Salad

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