• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
The Devil Wears Salad
  • Recipe Categories
  • Salad Recipes
  • Side Dish Recipes
  • Salad Dressings
  • Pairings
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
menu icon
go to homepage
search icon
Homepage link
  • Fall Salads
  • Recipe Categories
  • Salad Recipes
  • Side Dish Recipes
  • Salad Dressings
  • Ingredient Pairings
  • About
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home » Recipes » Plant-based Salad Recipes

    Watermelon Panzanella Bread Salad

    Published: Oct 3, 2022 by The Devil Wears Salad

    Jump to Recipe

    Keep cool with our sweet savoury Watermelon Panzanella Salad this summer. Our twist on the classic Italian tomato bread salad, this is a refreshing combination of sweet juicy watermelon, toasted bread, cucumbers and mint. Perfect easy side salad to take to cookouts and barbecues. 

    cubes of watermelon tossed with bread, mint, cucumber and capers on a white plate this recipe
    Jump to:
    • Why You’ll Love Our Watermelon Panzanella 
    • Where Did Panzanella Originate?
    • Why Is It Called Panzanella?
    • How To Pick A Good Watermelon
    • Recipe Overview
    • Ingredients
    • Variations and Substitutions
    • Instructions
    • How to Make This Salad Perfectly (Expert Tips)
    • Great Mains for This Salad
    • Frequently Asked Questions
    • Recipe
    • Watermelon Panzanella Bread Salad

    Why You’ll Love Our Watermelon Panzanella 

    I’ve always enjoyed the classic Italian panzanella salad. Being a big fan of tomatoes and basil, the delicious combination with crusty bread to soak up the dressing and natural juices really appeal. Plus, it really signals that summer is here with all the fresh in-season ingredients. 

    So I wanted to create another version of an easy summer panzanella salad to enjoy on those balmy nights. 

    My watermelon panzanella is a delicious spin-off on the traditional bread salad recipe. Instead of using tomatoes, I substituted them with juicy sweet watermelon. It is perfect for sharing at summer cookouts, barbecues or holiday celebrations that you need to bring something to.

    The perfect summer salad of delightful watermelon, crunchy toasted bread, refreshing cucumber and finished with salty capers and fresh mint, plus an easy lemon garlicky dressing. 

    This watermelon panzanella bread salad recipe is a delicious combination of sweet and savoury. Even with toasted bread, it feels so light and fresh. My kids absolutely love it.

    Where Did Panzanella Originate?

    Originating from Tuscany, panzanella is a popular Italian summer salad that combines a delicious mix of bread, tomatoes, onions and cucumbers with a simple olive oil and vinegar dressing. 

    What we understand is that panzanella, also known as Italian bread salad, was invented so that villagers could use up their stale bread and what a great idea it was! 

    Of course, there are many modern variations to the classic dish, including our watermelon panzanella. Using the same principles of combining leftover stale bread with delicious sweet fruit or vegetables and a simple dressing. 

    Why Is It Called Panzanella?

    The term panzanella comes from two Italian words – pane (bread) and zanella (a soup bowl or deep plate). 

    How To Pick A Good Watermelon

    For this simple panzanella salad, we rely on the freshest of ingredients. Having sweet juicy watermelon makes a huge difference to the overall flavour profile. The last thing you want is bland chunks of fruit mixed with bread.

    Watermelon is best when in season so, which means the warmer summer months. For Australia, it will generally be between December to April. For our friends in the Northern hemisphere, it will be May to September. 

    Watermelons are the sweetest when left to ripen on the vine. They do continue to ripen when harvested but not with the same amount of nutrients coming from the vine.

    It is not always easy to choose a sweet juicy watermelon, but here are three tips that will help:

    • Look for the large field spot on the watermelon. The field spot is where the watermelon was resting on the ground. If it is a creamy colour, then that’s a good sign that it has been growing on the vine for a good amount of time. If you don’t find any large creamy spot or it is white, then the watermelon was picked too soon.
    • Check the weight – if the watermelon is heavy for its size, then that is good.
    • Give it a tap with your knuckle. If the watermelon sounds hollow, then that is good and the rind is not too thick. 
    a bowl of watermelon cubes next to a plate of toasted bread

    Recipe Overview

    Flavour/Texture: The sweet watermelon is a perfect match with the toasted bread. I love how the sweet meets the savoury. Plus, the capers and mint add a little extra oomph in flavour.

    With a combination of juicy fruit and crunchy toasted bread textures together, you will be excited each time you take a bite.

    Ease: Very simple recipe to follow. I used my oven for toasting bread but you can also toast on a griddle pan or even in an air fryer. 

    Time: The only cooking involved in toasting the bread, so you can easily do this whilst prepping the other ingredients. This salad will take less than 20 minutes. 

    Ingredients

    These are the ingredients you need for watermelon panzanella salad:

    watermelon salad ingredients with watermelon cubes, bread, cucumber, capers, mint, lemon, garlic and olive oil

    Bread: I used a couple of days old leftover pane di casa for the toasted bread in the salad. Other types of bread you can use are sourdough or ciabatta. 

    This is a great recipe to make use of leftover bread, so feel free to toast whatever you have in your pantry but make sure to choose one that will not break down too easily in the juices and dressing. 

    Watermelon: We want juicy chunks of watermelon for this salad. If you find cutting a large watermelon intimidating, you can use pre-cut watermelon.  

    Cucumber: My go-to cucumber is normally Lebanese (Persian) cucumbers. You can use garden cucumber or even snack sized as we are cutting the cucumber up into bite-sized pieces. 

    Mint: Fresh mint totally adds a whole level of freshness and summer goodness.

    Capers: For an extra pep of salty flavours, I always have a jar of capers in the pantry. So versatile to add to salads, pasta or sauces. 

    Garlic: It’s not essential but the garlic in the simple dressing elevates the overall flavour. 

    Variations and Substitutions

    Different types of fruit: The classic panzanella recipe can be adapted with other types of fruit or vegetables. Definitely go with what’s in season. 

    For another version of summer panzanella, try ruby grapefruit, peaches, nectarine or even mango. For a fall/winter panzanella, I would go with a selection of roasted vegetables like squash, sweet potato or Brussels sprouts. 

    Additional ingredients: Watermelon and feta is a classic pairing. The creamy salty flavours of feta work a treat on watermelon. You can see why crumbled feta is sometimes added to a watermelon panzanella. 

    You can add your own twist by including other ingredients like cherry tomatoes, red onion, avocado, spinach or even prosciutto. 

    Instructions

    Step by step instructions for how to make watermelon panzanella salad:

    How to Toast the Bread

    Preheat oven to 200°C or 400°F.

    Roughly chop or tear chunks of bread into bite-sized cubes.

    In a large mixing bowl, drizzle bread cubes with extra virgin olive oil. 

    Bake in the oven for about 10 minutes or until golden brown. 

    Once done, remove from the oven to cool down. 

    bread cubes in a mixing bowl drizzled with extra virgin olive oil
    toasted bread cubes on a baking tray being pulled out of oven

    How to Prepare Rest of Salad 

    Cut watermelon into small cubes similar size to the bread. 

    Cut cucumber into small bite-sized pieces. 

    hands using knife to cut watermelon cubes on wooden chopping board
    hands using knife to cut cucumber pieces on wooden chopping board

    Wash and roughly tear mint leaves.

    How To Make Garlic and Citrus Vinaigrette 

    Add minced garlic, lemon juice and extra virgin olive oil in a mason jar.

    Season with salt and pepper. 

    Shake well until combined. 

    salad dressing ingredients all in a mason jar
    salad dressing mixed up in a mason jar

    How to Assemble the Salad

    In a large mixing bowl add all salad ingredients, watermelon, cucumber, capers, mint and toasted bread. 

    Zest lemon over salad.

    Drizzle dressing over salad and toss together.

    Let the salad mingle with the dressing for about 10 minutes before serving.

    watermelon panzanella ingredients in a mixing bowl tossed together

    How to Make This Salad Perfectly (Expert Tips)

    Cut similar sized pieces: I find with this salad if the watermelon and toasted bread were similar sizes, the overall texture feels better. 

    Toast the bread: This step is not traditional for panzanella but one step I would not skip now. Toasting the bread before assembly stops it from turning into a pile of soggy mush when left with the watermelon.

    Served chilled: If you are prepping this salad ahead of time, leave the watermelon cubes in the fridge until ready to serve. Warm watermelon salads are not the best. 

    Dress the salad when ready to serve: As much as I like the salad dressing to mingle with the ingredients, leaving the toasted bread for too long in the dressing will make it soggy. I like to still have some crunch when eating watermelon panzanella so don’t dress the salad too soon.

    Great Mains for This Salad

    What to serve with watermelon panzanella salad? Try these delicious main dish recipes:

    A salad as refreshing as this watermelon panzanella, should be served up with very flavoursome dishes. This country style boneless pork ribs are low in carbs and only takes 30 minutes too cook up.

    For our seafood lovers and true summer dining, this grilled shrimp tacos with coconut chili sauce so absolutely delicious and makes for a great casual meal. While this Huli Huli chicken with pineapple is absolutely yum!

    Frequently Asked Questions

    Can you make this salad in advance?

    You can prep the panzanella salad ingredients in advance but assemble when ready to eat. 

    Can you eat panzanella salad the next day?

    This recipe is best on the day. The salad will not keep well overnight.

    Do I need to toast the bread?

    I do prefer to toast my bread first but it is a personal preference as the traditional method of making a panzanella does not involve toasting the bread. In fact, you would normally soak stale bread in water before mixing it with tomatoes. 

    I do find the method of soaking the bread first causes it to break down too quickly in the panzanella. I like to have some crunchy bites in my bread salad so I like to toast it first. Not only better for texture but I also love the slightly charred flavour it adds.

    What to do with leftover watermelon?

    We are big fans of adding watermelon to salads. If you do have any leftover watermelon, try it in our fun cheeky Watermelon Fruit Salad with Boba Pearls or make a savoury Watermelon and Apple Salad with our delicious tamari lime dressing. 


    I love how easy it was to prepare this refreshing watermelon panzanella salad recipe.

    Plus the bright colours looked amazing on the table. We will be keeping cool with this refreshing watermelon bread salad all summer long. Great for any upcoming alfresco dining and entertaining with friends.

    That’s all! 

    More Summer Salad Recipes:

    • A close up of mint green bowl of mango salad with chunks of mango, tomatoes, mint, red cabbage, coconut and peanuts.
      Tropical Mango Salad Recipe with Coconut
    • Traditional Coleslaw Recipe with Homemade Dressing
    • Kachumber Salad [Authentic Indian Salad] served with naan bread and veg pulao
      Kachumber Salad [Authentic Indian Salad]
    • broccoli salad served on round grey plate with cracked pattern
      Crunchy Broccoli Salad
    watermelon panzanella salad served on a white plate on with black fork and spoon on table with other salads around it.

    Don’t want to miss out on a recipe? Feed your FOMO and we’ll deliver it into your inbox!

    Recipe

    cubes of watermelon tossed with bread, mint, cucumber and capers on a white plate
    Print Recipe
    5 from 55 votes

    Watermelon Panzanella Bread Salad

    Keep cool with our sweet savoury Watermelon Panzanella Salad this summer. Our twist on the classic Italian tomato bread salad, this is a refreshing combination of sweet juicy watermelon, toasted bread, cucumbers and mint. Perfect easy side salad to take to cookouts and barbecues.
    Prep Time15 mins
    Cook Time5 mins
    Total Time20 mins
    Course: Salad
    Cuisine: International
    Diet: Low Fat, Low Lactose, Vegan, Vegetarian
    Dietary: Dairy Free, Egg Free, Nut Free, Plant-Based, Vegan, Vegetarian
    Servings: 4 people
    Calories: 697kcal
    Author: Sammy Eng

    Ingredients

    Salad

    • 3 cups bread, chunks
    • 2 tbsp olive oil
    • 3 cups watermelon, cubed
    • 1 cucumber, Lebanese
    • ⅓ cup mint
    • 2 tbsp capers
    • ½ lemon, zest

    Salad Dressing

    • ½ lemon, juiced
    • 3 tbsp olive oil
    • 1 garlic clove, crushed
    • salt, to taste
    • pepper, to taste

    Click on the toggle below for conversion to US Cooking Units.

    Instructions

    Salad

    • Preheat oven to 200°C or 400°F.
    • Roughly chop or tear chunks of bread into bite-sized cubes. In a large mixing bowl, drizzle bread cubes with extra virgin olive oil. Toast in the oven for about 10 minutes or until golden brown.
    • Cut watermelon into small cubes.
    • Cut cucumber into small bite-sized pieces.
    • Wash and roughly tear mint leaves.

    Salad Dressing

    • Add minced garlic, lemon juice and extra virgin olive oil to a mason jar.
    • Season with salt and pepper.
    • Shake well until combined.

    Assembly

    • In a large mixing bowl add all salad ingredients, watermelon, cucumber, capers, mint and toasted bread.
    • Zest lemon over salad.
    • Drizzle dressing over salad and toss together.
    • Let the salad mingle with dressing for about 10 minutes before serving.

    Notes

    • Classic panzanella recipe can be adapted with other types of fruit or vegetables. Try ruby grapefruit, peaches, nectarine or even mango for a summer panzanella. For a fall (autumn)/winter panzanella, try squash, sweet potato or Brussels sprouts.
    • You can add your own twist by including other ingredients like feta, cherry tomatoes, red onion, avocado, spinach or even prosciutto.
    • Toasting the bread before assembly stops it from turning into a pile of soggy mush when left with the watermelon.
    • If you are prepping this salad ahead of time, leave the watermelon cubes in the fridge until ready to serve. Dress the salad when ready to serve.

    Nutrition

    Calories: 697kcal | Carbohydrates: 98g | Protein: 21g | Fat: 26g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Sodium: 955mg | Potassium: 543mg | Fiber: 9g | Sugar: 19g | Vitamin A: 877IU | Vitamin C: 28mg | Calcium: 260mg | Iron: 7mg

    *Disclaimer: Nutritional information provided is an estimate only and generated by an online calculator.

    Tried this recipe? We’d Love To See It!Mention @thedevilwearssalad or tag #thedevilwearssalad!

    Follow us on Facebook, Pinterest, Instagram and Twitter for the latest updates!

    Disclaimer: This site contains affiliate links to products. We may receive a commission for purchases made through these links at no additional cost to you.

    « Pear Arugula Salad with Candied Walnuts
    Cucumber Finger Lime Salad »

    Reader Interactions

    Comments

    1. Kim

      August 27, 2022 at 10:05 pm

      I’ve been craving watermelon and grapefruit. So, I was happy to find your recipe. And, like you, I could joyfully eat some hearty bread and butter three times a day for the rest of my life. My question is – if I were to add cheese to this recipe, what kind would you suggest? Thank you!

      Reply
      • The Devil Wears Salad

        August 29, 2022 at 8:37 pm

        So glad you found us Kim:) The most popular cheese to add to a Panzanella is mozzarella or bocconcini. Perfect amount of creaminess to balance out the tartness and also the crunch.

        Reply
    2. Julie Rosenthal

      October 17, 2021 at 10:46 am

      5 stars
      Some of my favorite ingredients all in one salad yes, please!

      Reply
      • The Devil Wears Salad

        October 21, 2021 at 3:24 pm

        Hahah! Don’t you love that! Could eat it forever!

        Reply
    3. Maren

      September 11, 2020 at 2:12 pm

      5 stars
      This salad was the perfect combination of crunchy and sweet! My family loved it!

      Reply
      • The Devil Wears Salad

        September 15, 2020 at 10:42 pm

        Yes exactly! And a little citrus from the grapefruit too.

        Reply
    4. Tera

      September 10, 2020 at 5:28 am

      5 stars
      Wow! This sounds so good! Not a salad I’ve had but I’ll be sure to try it sometime!

      Reply
      • The Devil Wears Salad

        September 15, 2020 at 10:39 pm

        Thanks Tera! We do try and make salads that are a little bit different to mix it up a bit.

        Reply
    5. Faith Still

      September 09, 2020 at 11:44 pm

      What yumminess! We have a watermelon patch in the garden and I have been making sourdough bread. I might just have to try this!

      Reply
      • The Devil Wears Salad

        September 15, 2020 at 10:38 pm

        This salad was made for you Faith! Very cool that you have a watermelon patch!

        Reply
    6. Magali

      September 09, 2020 at 12:53 pm

      5 stars
      This reminds me of Italy. I loved eating this salad any day of the week. It looks so scrumptious!

      Reply
      • The Devil Wears Salad

        September 15, 2020 at 10:36 pm

        It sure does! Panzanella all the way!

        Reply
    7. Linda

      September 09, 2020 at 10:04 am

      5 stars
      Panzanella salad is my kind of salad! Love the color and all the ingredients here. Plus, this is also a perfect salad on a hot day.

      Reply
      • The Devil Wears Salad

        September 15, 2020 at 10:35 pm

        Yes! The watermelon and grapefruit is so refreshing on a warm and balmy day.

        Reply
    8. Meesha

      September 09, 2020 at 9:28 am

      5 stars
      This is a really refreshing and yummy salad !! Never thought of using watermelon is salads, but I must say it is a great addition!

      Reply
      • The Devil Wears Salad

        September 15, 2020 at 10:35 pm

        This is one of those great summer salads. If you like watermelon in salads, you can also try our Yellow Watermelon Salad with Mint or Watermelon and Apple Salad with Tamari Lime Dressing.

        Reply
    9. Sue

      March 26, 2020 at 10:49 pm

      5 stars
      Wow – I absolutely love grapefruit, watermelon and cucumbers. Never would have occurred to me to combine them into a salad! I’ll be giving this a try for SURE.

      Reply
      • The Devil Wears Salad

        May 12, 2020 at 2:08 pm

        Thanks so much Sue! We love all these ingredients individually too and together they are so yum!

        Reply

    Leave a Comment Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    The Devil Wears Salad Team

    United by a common love for salads, us 3 girls decided to embark on a journey to show you that you CAN win friends with salad!

    Tried and tested, these recipes are designed for all discerning home cooks. We have everything from no cook recipes right through to showstoppers. Something for everyone!

    More About Us →

    Most Popular Recipes

    • Korean Cucumber Salad - Oi Muchim (오이무침)
      Korean Cucumber Salad – Oi Muchim (오이무침)
    • Roasted Asian Eggplant with Gochujang Glaze on a brown plate with black cutlery served with noodles
      Roasted Asian Eggplant with Gochujang Glaze
    • Air Fryer Parsnip Fries with Red Pepper Mayo on dotted grey and white napery
      Air Fryer Parsnip Fries
    • Kachumber Salad [Authentic Indian Salad] served with naan bread and veg pulao
      Kachumber Salad [Authentic Indian Salad]
    • Miso Mayo Dressing
      Miso Mayo Dressing
    • Yuzu Dressing
      Yuzu Dressing

    Spring Salad Recipes

    • crunchy noodle salad with wombok in a round grey bowl with serving spoon on the right
      Crunchy Noodle Salad with Cabbage
    • fennel courgette salad on a white plate in the middle with a smaller black plate filled with salad on the top left corner
      Courgette Salad with Fennel and Citrus
    • Grilled Little Gem Salad with Tahini Ranch Dressing served on a white plate over grey napery
      Little Gem Salad with Vegan Ranch Dressing
    • White Asparagus Salad Recipe on a grey plate with blue napkins and a bunch of parsley in the background
      White Asparagus Salad Recipe
    The Devil Wears Salad | Salad Gazette

    Fall Salad Recipes

    • Sous Vide Pork Tenderloin Salad surrounded by fresh feijoas and fall leaves
      Sous Vide Pork Tenderloin Salad
    • 2 serves of Baked Tempeh Salad on a grey plates
      Baked Tempeh Salad
    • brown mushrooms marinated in parsley, shallots, garlic, chilli flakes and vinegar served in a bowl with spoon on the side
      Quick Pickled Mushrooms Recipe
    • a bowl of freekeh grain salad with roasted beetroot and spiced sumac dressing drizzled on the side. Using gold fork and spoon to serve.
      Freekeh Grain Salad with Preserved Lemons
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
    The Devil Wears Salad Team

    United by a common love for salads, us 3 girls decided to embark on a journey to show you that you CAN win friends with salad!

    Tried and tested, these recipes are designed for all discerning home cooks. We have everything from no cook recipes right through to showstoppers. Something for everyone!

    More About Us →

    Most Popular Recipes

    • Korean Cucumber Salad - Oi Muchim (오이무침)
      Korean Cucumber Salad – Oi Muchim (오이무침)
    • Roasted Asian Eggplant with Gochujang Glaze on a brown plate with black cutlery served with noodles
      Roasted Asian Eggplant with Gochujang Glaze
    • Air Fryer Parsnip Fries with Red Pepper Mayo on dotted grey and white napery
      Air Fryer Parsnip Fries
    • Kachumber Salad [Authentic Indian Salad] served with naan bread and veg pulao
      Kachumber Salad [Authentic Indian Salad]
    • Miso Mayo Dressing
      Miso Mayo Dressing
    • Yuzu Dressing
      Yuzu Dressing

    Spring Salad Recipes

    • Watercress Salad with Apple and Pear in a grey bowl with cheese and bread on the side
      Watercress Salad with Apple and Pear
    • Creamy Cucumber Avocado Salad on a grey plate with black cutlery and grey napkin
      Creamy Cucumber Avocado Salad
    • Spicy Asian Chicken Salad in a grey bubble plate
      Spicy Asian Chicken Salad
    • hand holding spoon scooping chickpea salad from a beige plate with a small bowl of salad, lemons and feta around the plate.
      Chickpea Salad with Feta
    The Devil Wears Salad | Salad Gazette

    Fall Salad Recipes

    • soba noodles, pearl mushrooms, edamame, spring onions, cilantro and sesame seeds served in a grey bowl with fork on side
      Pearl Oyster Mushroom Noodle Salad Recipe
    • pear arugula salad on large grey plate next to a bowl of candied walnuts and arugula
      Pear Arugula Salad with Candied Walnuts
    • a plate of Waldorf salad with gold fork and spoon serving, a smaller bowl of salad and two bread rolls at the top of the plate.
      The Best Waldorf Salad Recipe
    • Vegan Couscous Salad with Blistered Tomatoes on a blue plate served with fresh basil and lemon on the side
      Vegan Couscous Salad with Blistered Tomatoes

    Footer

    The Devil Wears Salad Favicon

    About Us
    Accessibility Statement
    Privacy Policy
    Terms of Use
    Work With Us

    Facebook
    Instagram
    Pinterest
    Twitter

    ↑ back to top

    Copyright © 2022 The Devil Wears Salad