Watermelon Panzanella Salad | Popular Recipes

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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."

Ingredients :

• 3 cups cubed French bread
• 1 tablespoon olive oil
• 2 teaspoons olive oil
• 1/2 teaspoon kosher salt
• 1/2 cup walnut halves
• Honey-Lime Dressing:
• 1/4 cup fresh lime juice
• 2 tablespoons honey
• 1 teaspoon Dijon mustard
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground cumin
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup olive oil
• Salad:
• 3 cups cubed seeded watermelon
• 3 cups baby spinach-arugula mix
• 1/2 cup cubed feta cheese
• 6 leaves fresh basil, chopped

Instructions :

Prep : 35M	Cook : 4M	Ready in : 53M

• Preheat oven to 400 degrees F (200 degrees C).
• Toss bread cubes, 1 tablespoon plus 2 teaspoons olive oil, and 1/2 teaspoon salt in a bowl. Spread onto a baking sheet in a single layer.
• Bake in the preheated oven, tossing once halfway through baking, until golden, about 8 minutes. Let cool.
• Reduce oven temperature to 350 degrees (175 degrees C). Spread walnuts onto a baking sheet.
• Toast walnuts in the preheated oven until golden brown and fragrant, 10 to 15 minutes.
• Whisk lime juice, honey, Dijon mustard, 1/2 teaspoon salt, cumin, and pepper together in a bowl. Pour in 1/2 cup olive oil, whisking continuously, until dressing is blended.
• Combine bread cubes, watermelon, spinach-arugula mix, and feta cheese in a large bowl. Add a few tablespoons of dressing; toss to mix. Sprinkle toasted walnuts and basil on top. Drizzle more dressing over the top.

Notes :

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