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–+ servings
Watermelon panzanella salad in a white bowl.

Watermelon Panzanella

Keri Bevan
This watermelon panzanella salad is a vibrant, refreshing summer salad that combines the sweetness of juicy watermelon with the savory crunch of homemade croutons. Bursting with colorful watermelon, salty black olives and tangy feta cheese, this Tuscan-inspired dish is brought together with a zesty balsamic dressing. Perfect for picnics, barbecues, or as a light and flavorful side dish.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course, Salad, Side Dish
Cuisine American, Italian
Servings 4 servings
Calories 493 kcal

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!

Notes

❄️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.

Nutrition

Calories: 493kcalCarbohydrates: 56gProtein: 9gFat: 26gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 14gSodium: 694mgPotassium: 469mgFiber: 4gSugar: 17gVitamin A: 1231IUVitamin C: 32mgCalcium: 116mgIron: 4mg
Keyword watermelon panzanella, watermelon salad
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