Watermelon Panzanella with Sourdough Croutons

a serving bowl containing watermelon panzanella made with sourdough croutons.

5 from 1 vote

Watermelon Panzanella with Sourdough Croutons

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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.

Prep Time20

Cook Time20

Resting time10

Total Time50

Course: Salad

Cuisine: Unspecified

Servings:

Calories: 385kcal

Author: Joanne Stekler

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
⅛ 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.

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