This watermelon panzanella salad combines sweet juicy watermelon, bright cherry tomatoes, and hearty chunks of sourdough bread, all tossed in a tangy vinaigrette. Delicious!
Course Main Course, Salad
Cuisine American, Italian
Keyword watermelon panzanella salad
Prep Time 20 minutesminutes
Cook Time 12 minutesminutes
Total Time 32 minutesminutes
Servings 4servings
Calories 322kcal
Author Snacking in Sneakers
Ingredients
For the Salad:
4cupschopped sourdough bread(or ciabatta, Italian bread, boule, etc.)
1 1/2tbspolive oil
3cupschopped watermelon
3cupshalved cherry tomatoes
1/4red onion, thinly sliced
1/4cupchopped fresh basil
For the Dressing:
1/4cupolive oil
3tbspapple cider vinegar(or red wine vinegar)
1tbspDijon mustard
1tspgarlic
½tspsalt
¼tsppepper
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 analysis (approximate per serving, assumes 4 meal-size servings): 322 calories, 20 g fat, 3 g saturated fat, 600 mg sodium, 32 g carbohydrate, 3 g fiber, 12 g sugar, 5.5 g protein, Vitamin A: 38%, Vitamin C: 48%, Calcium: 7%, Iron: 12%, Potassium: 15%, Magnesium: 10%