Go Back
+ servings
watermelon panzanella

Watermelon Panzanella

A sweet and briny summer salad, perfect for a BBQ or a light dinner.
5 from 1 vote
Prep Time 10 mins
Cook Time 15 mins
Course Main Course, Salad, Side Dish
Cuisine American, Italian
Servings 2


Garlic Croutons

  • 150 g baguette, cut into cubes
  • 2 tablespoon olive oil extra virgin
  • 1 clove garlic, minced
  • ¼ teaspoon flaky sea salt

Watermelon Salad

  • 200 g seedless watermelon rind removed and cubed
  • 100 g feta cheese crumbled
  • 60 g dried and pitted black olives


  • 2 tablespoon olive oil extra virgin
  • 1 tablespoon balsamic vinegar
  • 2 sprigs mint roughly torn


  • Preheat the oven to 180 degrees celcius (350 Farenheit)Cut the watermelon int slices, removing the rind and seeds. Cut the flesh into cubes, and put them in the fridge to chill while you prepare the croutons.
  • Cut the baguette into roughly sized squares. Lay them out evenly on a parchment lined baking sheet and drizzle with olive oil. Sprinkle the minced garlic and sea salt over the croutons and bake for 15 minutes, or until crunchy and nicely browned.
  • While the croutons are baking, make the dressing by combining the olive oil and the balsamic vinegar.
  • Spread the croutons out on a serving platter, and lay the watermelon cubes on top. Crumble the feta cheese over the top. Finish by adding the olives and balsamic dressing. Garnish with freshly torn mint.
Keyword salad, watermelon panzanella, watermelon salad
Tried this recipe?Let us know how it was!