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Watermelon Panzanella with Sourdough Croutons

This watermelon panzanella combines sourdough croutons and fresh watermelon into a fresh summer salad. It’s the perfect side to bring to a potluck or take on a summer picnic.

This panzanella first started with an unfortunate sourdough that rose poorly in the car because we were evacuating from a fire! But add to that a large watermelon that happened to be sitting on my countertop. And that lemons to lemonade situation became a variation on a classic summer salad.

Traditional panzanella is an Italian bread salad made with tomatoes as the primary ingredient. In my version, sourdough croutons soak up summer flavors from the ripe and juicy watermelon.

a serving bowl containing watermelon panzanella made with sourdough croutons

Tips and tricks

I find that it’s easiest to cut or pull off the crust with my hands and then slice the naked bread loaf into cubes.

A cutting board with a bread knife and a crustless loaf of bread cut into cubes.

It may take more or less time for your croutons to cook depending on the size of the cubes and the staleness of your bread. Stale bread is drier and so will need to cook for less time.

A baking sheet filled with sourdough croutons.

The cucumber is seeded in order to reduce the liquid provided by the cucumber, since we want the bread to soak up as much watermelon as possible.

A cutting board with a knife and a cucumber sliced in half.

The easiest way to seed a cucumber is to slice it in half and then use a small spoon to scoop out the seeds.

A spoon removing the seeds from a cucumber cut in half.

We always save our jam jars to use for salad dressings, simple syrups, etc. The salad dressing recipe for this watermelon bread salad is my go-to dressing, sometimes adding a half teaspoon each of mustard and honey. Note that our family prefers a salad dressing that has a 2:1 ratio of olive oil:vinegar (or equivalent) rather than the classic 3:1 ratio, so feel free to add more olive oil to this recipe if vinegar-y is not to your taste.

A jar filled with salad dressing that has partially separated.

FAQs about this watermelon panzanella with sourdough croutons

Could I use a different bread for the croutons?

Yes. Any rustic white bread would work well for this panzanella.

Can I substitute other herbs in this recipe?

Yes, you could sub the more classic chopped basil for the mint. Or use parsley if cilantro tastes like soap to you.

Is this vegan?

Yes, this recipe is for a vegan panzanella and vegan croutons.

What if I wanted to add cheese?

Go right ahead. I’d personally pick feta or a goat cheese.

What would you serve alongside this watermelon panzanella?

I served this with just a simple roasted sausage, and it would pair well with any simple roast or grill.

Can you freeze croutons?

Yes, croutons freeze well. I’d recommend tossing them back into the oven for a few minutes before starting to prepare this recipe.

What else can I do with homemade croutons?

You can, of course, use them on a salad. Or turn them into stuffing. Or a garnish for soup.

How long will the panzanella keep?

Bread salads are really best when served soon after tossing the croutons with the dressing and other vegetables. If they sit too long, the croutons will get soggy and sad. If you are bringing this panzanella to a BBQ or picnic, just keep the croutons separate until prior to serving.

a loaf of sourdough bread, three slices, and a bread knife.

Related recipes

If you’re looking for other summer salad ideas, check out this orzo pesto salad, this spinach caprese salad with its cherry vinaigrette or this peach and burrata caprese.

Watermelon Panzanella with Sourdough Croutons

5 from 1 vote
Category: Salad
Cuisine: Unspecified
Prep Time: 20 minutes
Cook Time: 20 minutes
Resting time: 10 minutes
Servings: 6
Calories: 385kcal
This watermelon panzanella combines sourdough croutons and fresh watermelon into a fresh summer salad. It's the perfect side to bring to a potluck or take on a summer picnic.
Print Recipe

Ingredients

Croutons

  • 1 pound (about 6 cups) sourdough bread, crust removed and cut or torn into half to 1 inch cubes
  • 2 tablespoons olive oil
  • ¼ teaspoon salt

Watermelon panzanella

  • 6 cups watermelon, seeded if necessary and cut into half to one inch cubes
  • 1 cucumber, peeled, halved, seeded, and cut into half inch half moons
  • ½ small to medium red onion, sliced thinly
  • ½ cup cherry tomatoes, halved about 10 to 12
  • 1 tablespoon mint, finely chopped
  • 1 tablespoon cilantro, finely chopped

Salad dressing

  • ¼ cup olive oil plus more to taste (see note)
  • 1 tablespoon white wine vinegar
  • 1 tablespoon lemon juice
  • ¼ teaspoon salt
  • teaspoon pepper

Instructions

Croutons

  • Preheat the oven to 375°F.
  • Combine olive oil and salt together on a baking sheet and then add the bread cubes and toss to coat.
    1 pound (about 6 cups) sourdough bread, crust removed and cut or torn into half to 1 inch cubes, 2 tablespoons olive oil, ¼ teaspoon salt
  • Bake for 15 to 20 minutes, stirring occasionally, until the croutons are lightly browned.
  • Remove from the oven and let cool on the baking sheet.

Watermelon panzanella and assembly

  • While the croutons are in the oven, cut the watermelon, cucumber, red onion and tomatoes and add them to a serving bowl.
    6 cups watermelon, seeded if necessary and cut into half to one inch cubes, 1 cucumber, peeled, halved, seeded, and cut into half inch half moons, ½ cup cherry tomatoes, halved, ½ small to medium red onion, sliced thinly
  • Combine all of the salad dressing ingredients (olive oil, vinegar, lemon juice, salt and pepper) in a small lidded jar.
    1 tablespoon white wine vinegar, 1 tablespoon lemon juice, ¼ teaspoon salt, ⅛ teaspoon pepper, ¼ cup olive oil
  • 10 to 30 minutes prior to serving, add the cooled croutons and chopped herbs to the serving bowl with the watermelon and vegetables. Toss gently.
    1 tablespoon mint, finely chopped, 1 tablespoon cilantro, finely chopped
  • Shake the salad dressing jar (make sure the lid is on well!) and pour it over the panzanella. Toss gently and let it sit at room temperature until ready to serve.

Notes

Our family likes a more vinegar-y salad dressing, so we use a 2:1 ratio rather than the classic 3:1 ratio. Please adjust the olive oil in the dressing to your tastes.

Nutrition

Calories: 385kcal | Carbohydrates: 53g | Protein: 10g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Sodium: 654mg | Potassium: 372mg | Fiber: 3g | Sugar: 14g | Vitamin A: 967IU | Vitamin C: 18mg | Calcium: 61mg | Iron: 4mg
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roasted sausage and watermelon panzanella on a plate.

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