This recipe and photography were provided by local blogger Abby Thome of The Thome Home.
Watermelon Panzanella is the perfect summer bite full of fresh, cool watermelon, cucumbers, mint, feta cheese, red onion and crusty bread tossed in a bright lime vinaigrette. House-made croutons soak up the vinaigrette and watermelon juices making them delightful chewy, yet still crunchy.
Colorful and light, nothing beats serving this salad as a refreshing side dish at a summertime meal. This dish is best served cold within a few hours of stirring all of the ingredients together, but let’s be honest… anyone would happily eat the leftovers the next day!
Watermelon Panzanella Salad
For the Croutons
- 1/2 loaf of sourdough bread, cut into 1” cubes
- 1 Tbsp. extra virgin olive oil
- Pinch of kosher salt
- Pinch of black pepper
For the Vinaigrette
- 1/4 cup extra virgin olive oil
- Zest and juice of 1 lime
- 2 Tbsp. honey
- 1 tsp. kosher salt
- 1/2 tsp. black pepper
For the Salad
- 2 watermelon wedges, cut into 1” cubes (roughly lbs. each)
- 7 oz. feta cheese (in block form)
- 1 cucumber, seeded and chopped
- 1/2 red onion, sliced thin
- 4 Tbsp. mint leaves, chopped
- Preheat oven to 425°F.
- Toss sourdough cubes in olive oil, salt and pepper.
- Bake on baking sheet for 10-12 minutes, turning halfway through. Remove when golden brown.
- For the vinaigrette, whisk together olive oil, lime zest and juice, honey, salt and pepper. Store in the fridge until you are ready to put the watermelon panzanella together.
- In a large bowl, add the watermelon cubes, cucumber, red onion, mint leaves and croutons. Toss together in the lime vinaigrette. Gently crumble the feta cheese over top and fold in gently.
- Keep in the fridge and serve within 3-4 hours.