Watermelon Panzanella Bread Salad
Cool off this summer with our Watermelon Panzanella Bread Salad, a vibrant twist on the classic Italian dish. This refreshing salad features juicy watermelon, crisp cucumbers, and toasted bread, all enhanced by fragrant mint and a zesty dressing. Perfect for barbecues, potlucks, or as a light lunch, this easy-to-make salad captures the essence of summer in every bite. With just 15 minutes of prep time, it’s an effortless addition to any meal that is sure to impress friends and family alike.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Yield: Serves 4
- Category: Salad
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
- 3 cups bread (chunks)
- 2 tbsp olive oil
- 3 cups watermelon (cubed)
- 1 cucumber (medium)
- ⅓ cup fresh mint
- 2 tbsp capers
- zest and juice of ½ lemon
- 3 tbsp olive oil
- 1 crushed garlic clove
- salt
- pepper
Instructions
- Preheat oven to 400°F (200°C). Spread bread chunks on a baking sheet, drizzle with olive oil, and bake for about 5 minutes until golden brown.
- Cube the watermelon and slice the cucumber into thin rounds while the bread is toasting. Coarsely chop the mint leaves.
- In a small bowl, whisk together lemon zest and juice, olive oil, crushed garlic, salt, and pepper to create the dressing.
- In a large mixing bowl, combine toasted bread, watermelon cubes, cucumber slices, chopped mint, and capers. Drizzle with dressing and toss gently until well coated.
- Serve immediately for optimal freshness.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 180
- Sugar: 6g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg
Find it online: https://firstfoodie.com/watermelon-panzanella-bread-salad/