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 delightfully chewy, yet still crunchy.
Colorful and light, nothing beats this salad as a refreshing side dish at a summertime meal. Best served cold within a few hours of stirring all of the ingredients together, I bet anyone would happily eat the leftovers the next day!
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For the Croutons
- 1/2 loaf of sourdough bread, cut into 1-inch 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-inch cubes
- 7 oz. block feta cheese
- 1 cucumber, seeded and chopped
- 1/2 red onion, sliced thin
- 4 Tbsp. mint leaves, chopped
- Preheat the oven to 425°F.
- Toss sourdough cubes in olive oil, salt and pepper.
- Bake sourdough cubes on a 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 salad together.
- In a large bowl, add the watermelon cubes, cucumber, red onion, mint leaves and croutons. Toss together with the lime vinaigrette. Gently crumble the feta cheese over top and fold in gently.
- Keep in the fridge and serve within 3-4 hours