WATERMELON PANZANELLA SALAD

Watermelon Panzanella Salad image

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.

Provided by Bite Me More

Categories Salad

Time 53m

Yield 4

Number Of Ingredients 16

Previous Next

Ingredients

3 cups cubed French bread
1 tablespoon olive oil
2 teaspoons olive oil
½ teaspoon kosher salt
½ cup walnut halves
¼ cup fresh lime juice
2 tablespoons honey
1 teaspoon Dijon mustard
½ teaspoon kosher salt
¼ teaspoon ground cumin
¼ teaspoon freshly ground black pepper
½ cup olive oil
3 cups cubed seeded watermelon
3 cups baby spinach-arugula mix
½ cup cubed feta cheese
6 leaves fresh basil, chopped

Steps:

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.

Nutrition Facts : Calories 777.5 calories, Carbohydrate 68 g, Cholesterol 28 mg, Fat 51 g, Fiber 4.4 g, Protein 17.5 g, SaturatedFat 10.6 g, Sodium 1388.3 mg, Sugar 19.9 g