Watermelon Panzanella Salad
This watermelon panzanella salad combines sweet juicy watermelon, bright cherry tomatoes, and hearty chunks of sourdough bread, all tossed in a tangy vinaigrette. Delicious!
Servings 4 servings
Calories 322kcal
Ingredients
For the Salad:
- 4 cups chopped sourdough bread (or ciabatta, Italian bread, boule, etc.)
- 1 1/2 tbsp olive oil
- 3 cups chopped watermelon
- 3 cups halved cherry tomatoes
- 1/4 red onion, thinly sliced
- 1/4 cup chopped fresh basil
For the Dressing:
- 1/4 cup olive oil
- 3 tbsp apple cider vinegar (or red wine vinegar)
- 1 tbsp Dijon mustard
- 1 tsp garlic
- ½ tsp salt
- ¼ tsp pepper
Instructions
- Preheat the oven to 400 degrees F.
- Place the bread on a baking sheet. Drizzle with 1 1/2 tablespoons of olive oil, and toss the bread around on the pan to evenly coat. Bake for 8-12 minutes, or until the bread is crisp.
- In a large bowl, combine the watermelon, cherry tomatoes, red onion, basil, and baked bread.
- Prepare the dressing by combining the olive oil, vinegar, mustard, garlic, salt, and pepper in a mason jar. Place the lid on the jar and shake until well combined.
- Drizzle the dressing on the Panzanella salad, tossing to coat everything well. Serve and enjoy.
Notes
Notes:
- Day old bread works wonderfully in this recipe.
- If you prefer the bread to have a crisper texture, serve immediately. If you prefer the bread to soak up the dressing and be softer, let sit for about 20-30 minutes.
- This makes 4 meal-sized servings, or about 6 side dish servings.
Nutrition
Calories: 322kcal