Watermelon Panzanella Salad Recipe

Watermelon Panzanella Salad Recipe

  • 3 cups cubed French bread
  • 1 tablespoon olive oil
  • 2 teaspoons olive oil
  • 1/2 teaspoon kosher salt
  • 1/2 cup walnut halves
  • Honey-Lime Dressing:
  • 1/4 cup fresh lime juice
  • 2 tablespoons honey
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup olive oil
  • Salad:
  • 3 cups cubed seeded watermelon
  • 3 cups baby spinach-arugula mix
  • 1/2 cup cubed feta cheese
  • 6 leaves fresh basil, chopped
  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.
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