This Panzanella With Watermelon Dressing is the perfect salad to make all summer long.
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♬ Watermelon Sugar X Seaside – Vazer
Panzanella With Watermelon Dressing
This Watermelon Bread salad is the perfect salad to make all summer long.
Ingredients
- 4 cups day-old sourdough bread, cut into 1/2-inch cubes
- 2 tablespoons olive oil
- ¼ teaspoon fine sea salt
- 4 cups cubed watermelon
- 3 medium heirloom tomatoes, cut into wedges
- 1 medium seedless cucumber, cut into 1/2 inch pieces
- 1 small red onion, thinly sliced
- 1 cup fresh basil leaves, torn
- ½ cup crumbled feta
Dressing:
- 2 cups cubed watermelon, seeds discarded
- 2 tablespoons granulated sugar
- Kosher salt
- 2 garlic cloves, peeled and grated
- 1 tablespoon dijon mustard
- ½ teaspoon red-pepper flakes
- ½ teaspoon ground black pepper
- ½ cup white wine vinegar
- ½ cup olive oil
Instructions
- Preheat oven to 375oF.
- Place all the dressing ingredients into a blender and blend until well mixed, set aside in the fridge to chill.
- Toss bread and olive oil with salt on a pan and bake in the oven for 15 minutes until crisp.
- Place watermelon, tomatoes, cucumber, red onion, basil, feta and toss together. Fold in bread and drizzle with 1/2 cup dressing. Enjoy!
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