Recipe: Watermelon Panzanella Salad
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.
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 BiteMeMore.com.
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