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.
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.
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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.