Watermelon panzanella ticks all the summer salad boxes. Sweet watermelon mingles with salty feta and dried olives to make a lovely sweet and briny salad that you'll absolutely love. Top it all off with a balsamic vinaigrette and some fresh mint, and enjoy!
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I first discovered panzanella in Italy. It's a beautiful summer salad made of homemade croutons and ripe tomatoes fresh from the garden. Panzanella is a simple salad so it's critical that all the ingredients are top notch. In this recipe we'll replace tomatoes with watermelon for a refreshing update on a classic.
If you want to, you can serve your watermelon panzanella over a bed of arugula or watercress, but I think it's perfect as it is.
If you enjoy unique fruit salads, you may also like this Strawberry Walnut Salad or this deliciously spicy and tangy Mexican Fruit Salad.
🛒Ingredients
- Baguette: Use a French baguette to make the croutons. Leave the bread out for a day or two. Stale bread makes for perfect, crunchy croutons.
- Sea Salt: You can opt for the ever popular kosher salt, but I'd encourage you to expand your salt palette and try flaky sea salt. You'll notice the difference.
- Watermelon: How do you tell if a watermelon is ripe? When a watermelon is ripe, you'll see a patch of white or yellow on it's underside. If the stem is still attached on one end, make sure it's still green and not dried out and brown, indicating that the watermelon has been freshly harvested.
- Vegan Feta cheese: Sometimes vegan feta cheese is referred to as "Greek Style." You can find it at most grocery stores.
- Olive oil: Go for an extra-virgin olive oil. It will make a world of difference in how this dish tastes.
- Garlic: Garlic broadens and stretches the other flavors in a dish. Don't skip it. It adds so much more to a recipe than a garlicky flavor.
- Balsamic Vinegar: A good quality balsamic vinegar should be rich, brown, glossy and have a deep complex flavor.
- Dijon Mustard: Dijon mustard in the dressing adds a subtle tanginess and emulsifies the dressing, creating a well-balanced, slightly creamy texture.
- Olives: Any kind of black olives will do, but I recommend choosing olives that have been pitted. Kalamata olives are my favorite.
- Basil: Basil complements the sweetness of the watermelon and adds an herbal note to your watermelon panzanella.
- Mint: Always use your hands to tear apart mint when using it as a garnish. Mint tends to blacken when you cut it with a knife.
👨🍳How To Make Watermelon Panzanella
- Preheat your oven to 375°F (190°C). Line a baking tray with baking paper.
- Spread the bread cubes on a baking sheet and drizzle with a bit of olive oil. Bake in the preheated oven for about 10-15 minutes or until the cubes are golden and crispy. Allow them to cool.
- While the croutons are cooking, cut the watermelon into cubes. Save the rinds for these delicious watermelon rind pickles.
Make The Balsamic Dressing
- In a large mixing bowl, combine the watermelon, red onion, and feta cheese.
- In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, minced garlic, salt, and pepper to create the dressing.
- Pour the balsamic dressing over the watermelon mixture and toss gently to coat.
- Add the cooled, crispy bread cubes to the salad just before serving, to maintain their crunch.
- Garnish the salad with fresh torn basil leaves and chopped mint.
- Serve immediately and enjoy your refreshing Watermelon Panzanella Salad with Balsamic Dressing!
💡Expert Tips
- I recommend using slightly stale bread for the croutons. Stale bread absorbs the flavors of the salad without becoming too soggy. If your bread is fresh, you can toast it in the oven for a few minutes to achieve a similar effect.
- Opt for seedless watermelon to save time on deseeding and to keep your panzanella seed free.
- Add the croutons right before serving watermelon panzanella. This way, they won't become overly soggy if the salad sits for a while.
❄️Storage Instructions
To store the Watermelon Panzanella Salad, it's best to keep the components separate until ready to serve. Store the chopped watermelon and feta cheese in airtight containers in the refrigerator. The balsamic dressing can be prepared in advance and stored separately in a sealed container.
If you've already combined the salad ingredients, store it in the fridge without the croutons and herbs, adding them just before serving to maintain their texture and freshness.
Leftovers can be kept in the fridge for up to 24 hours, but for optimal taste and texture, I recommend eating the salad on the same day it's prepared.
🙋Frequently Asked Questions
Panzanella is a traditional Italian dish that originated in the central regions of Italy, particularly Tuscany. It has humble beginnings as a peasant dish, making use of stale bread and seasonal vegetables. The salad has since evolved into a popular and refreshing summer dish enjoyed not only in Tuscany but throughout Italy and beyond.
Absolutely! While traditional panzanella uses crusty Italian bread, you can experiment with different types of bread. Sourdough, ciabatta, or even whole-grain bread can add unique flavors and textures to the salad. Just ensure the bread is a bit stale or toasted for that satisfying crunch in every bite.
Prep all the ingredients and the dressing ahead of time, storing them separately in the fridge. When ready to serve, combine the veggies, watermelon, and bread cubes, toss with the dressing, and garnish with fresh herbs. This ensures a quick and convenient assembly while keeping the salad fresh and flavorful.
Craving More Vegan Salad Recipes?
Roasted Chickpea Salad With Tahini Sauce
Cucumber Radish Salad With Dill Dressing
Jerusalem Salad - Israeli Salad
📖 Recipe
Watermelon Panzanella
Ingredients
For the Salad:
- 4 cups cubed watermelon
- 1 small red onion thinly sliced
- 1 cup vegan cubed feta cheese
- 1 loaf of crusty bread cut into bite-sized cubes
For the Balsamic Dressing:
- ⅓ cup extra-virgin olive oil
- 3 tablespoons balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 clove garlic minced
- Salt and pepper to taste
For Garnish:
- Fresh basil leaves torn
- Mint leaves chopped
Instructions
- Preheat your oven to 375°F (190°C). Line a baking tray with baking paper.
- Spread the bread cubes on a baking sheet and drizzle with a bit of olive oil. Bake in the preheated oven for about 10-15 minutes or until the cubes are golden and crispy. Allow them to cool.
- While the croutons are cooking, cut the watermelon into cubes.
- In a large mixing bowl, combine the watermelon, red onion, and feta cheese.
- In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, minced garlic, salt, and pepper to create the dressing.
- Pour the balsamic dressing over the watermelon mixture and toss gently to coat.
- Add the cooled, crispy bread cubes to the salad just before serving, to maintain their crunch.
- Garnish the salad with fresh torn basil leaves and chopped mint.
- Serve immediately and enjoy your refreshing Watermelon Panzanella Salad with Balsamic Dressing!
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