Recipe: Watermelon Panzanella Salad

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Keep cool with this super easy Watermelon Panzanella Salad, the perfect summer salad of juicy watermelon, crunchy bread, tangy feta and peppery arugula, all tossed in a scrumptious honey lime dressing.


3 cups cubed French bread
1 tbsp + 2 tsp olive oil
½ tsp kosher salt
3 cups arugula-baby spinach mix, packed
3 cups cubed seedless watermelon
½ cup cubed feta cheese
6 fresh basil leaves, roughly chopped
½ cup walnut halves, toasted

Honey Lime Dressing

¼ cup fresh lime juice
2 tbsp honey
1 tsp Dijon mustard
½ tsp kosher salt
¼ tsp ground cumin
¼ tsp freshly ground black pepper
½ cup olive oil


1) For the bread, preheat oven to 400ºF. Toss bread cubes in a bowl with olive oil and salt. Spread bread in a single layer on a baking sheet. Bake for 8 minutes until golden, tossing once halfway through baking. Remove from oven and set aside until ready to assemble salad.

2) For the Honey Lime Dressing, in a medium bowl, whisk together lime juice, honey, Dijon mustard, salt, cumin and pepper. Slowly pour in olive oil while continuously whisking.

3) To assemble the salad, in a large serving bowl, place arugula-spinach mixture, watermelon cubes, feta cheese and toasted bread cubes. Toss with a few tablespoons of honey lime dressing. Sprinkle with chopped basil and toasted walnuts. Drizzle more dressing over top and serve immediately.

Serves 4

Bite Me Bit: “When one has tasted watermelon he knows what the angels eat.”-Mark Twain

Try this juicy and fun Watermelon Patch Party, guaranteed to have you too saying, “I carried a watermelon.”


Authors of bestselling cookbooks Bite Me and Bite Me Too, saucy sisters Julie Albert and Lisa Gnat love eating, feeding, entertaining and dishing up easy recipes and forkin’ fun at


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