Watermelon Panzanella Salad

Keep cool with this super easy watermelon panzanella salad, the perfect summer salad of juicy watermelon, crunchy bread, tangy feta and peppery arugula, all tossed in a scrumptious honey-lime dressing.



Step: 1

Preheat oven to 400 degrees F (200 degrees C).

Step: 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.

Step: 3

Bake in the preheated oven, tossing once halfway through baking, until golden, about 8 minutes. Let cool.

Step: 4

Reduce oven temperature to 350 degrees (175 degrees C). Spread walnuts onto a baking sheet.

Step: 5

Toast walnuts in the preheated oven until golden brown and fragrant, 10 to 15 minutes.

Step: 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.

Step: 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.


Per Serving: 778 calories; protein 17.5g; carbohydrates 68g; fat 51g; cholesterol 28mg; sodium 1388.3mg.

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