Watermelon Panzanella Salad

Watermelon Panzanella Salad


  •     9 cups cubed Italian bread (from about ¾ loaf)

  •     4 Tbsp olive oil, divided

  •     ½ tsp salt

  •     6 cups cubed watermelon (from about ½ small watermelon)

  •     2 cups cubed cucumber (from 1 medium cucumber)

  •     ¼ red onion, sliced thinly

  •     2 Tbsp diced jalapeño pepper, rib and seeds removed

  •     ⅓ cup crumbled feta cheese

  •     2 Tbsp chopped fresh mint (can substitute for basil if desired)

  •     2 Tbsp freshly squeezed lime juice

  •     ½ tsp freshly ground pepper


  1.     Pre-heat oven to 300 degrees.

  2.     Place cubed bread in a bowl and toss with 2 Tbsp olive oil and salt. Lay bread cubes on a baking sheet in a single layer and bake for about 15 minutes, until bread is crispy. Let cool.

  3.     Place watermelon, cucumber, red onion, jalapeño, feta cheese, and mint in a large bowl. Add in cooled bread cubes and toss until combined.

  4.     Drizzle remaining 2 Tbsp olive oil, lime juice, and pepper over salad and toss again to combine.


    If your bread is stale and already crispy, you can feel free to skip baking it.


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