Watermelon Panzanella Salad

Ingredients

•     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

Instructions

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.

Notes

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