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watermelon panzanella salad recipe
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Watermelon Panzanella Salad Recipe

This Watermelon Panzanella Salad is a flavorful spin off the classic Italian toasted bread recipes found throughout the mediterranean.
Course Salad
Cuisine Mediterranean
Keyword panzanella, salad, watermelon
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 4 servings
Author Brynn at The Domestic Dietitian

Ingredients

  • For the Toasted Bread -
  • 1/2 baguette crusty italian bread cut into cubes or torn into small pieces
  • 1-2 tbsp olive oil
  • fresh ground pepper
  • For the Salad -
  • 4 cups arugula
  • 1/2 red onion thinly sliced
  • 1 cup watermelon cubed
  • 1/4 cup crumbled feta cheese
  • For the Dressing -
  • 1/4 cup olive oil
  • juice of 1/2 lemon
  • salt & pepper to taste
  • Optional - fresh mint or basil chopped

Instructions

  • Preheat oven to 375 degrees F
  • Lay the cubed bread on a baking sheet in a single layer
  • Drizzle with 1-2 tbsp olive oil and fresh ground pepper
  • Bake in oven for 5-7 minutes, until bread is golden brown and just lightly toasted
  • Remove from oven and let cool completely
  • Assemble the salad by topping arugula with sliced onion, watermelon, feta cheese and toasted bread. Top with dressing ingredients and lightly toss together salad. Top with fresh herbs if desired