Watermelon Panzanella Salad recipe

All Recipes Best Recipe Salad

Ingredients

3 cups cubed French bread
1 tablespoon olive oil
2 teaspoons olive oil
½ teaspoon kosher salt
½ cup walnut halves
¼ cup fresh lime juice
2 tablespoons honey
1 teaspoon Dijon mustard
½ teaspoon kosher salt
¼ teaspoon ground cumin
¼ teaspoon freshly ground black pepper
½ cup olive oil
3 cups cubed seeded watermelon
3 cups baby spinach-arugula mix
½ cup cubed feta cheese
6 leaves fresh basil, chopped

Nutrition Info

777.5 calories
carbohydrate: 68 g
cholesterol: 28 mg
fat: 51 g
fiber: 4.4 g
protein: 17.5 g
saturatedFat: 10.6 g
servingSize: -
sodium: 1388.3 mg
sugar: 19.9 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

4 servings

Recipe Note

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.

Do you like the recipe? Share this tasty recipe!