Watermelon Peach Panzanella Salad
Watermelon Peach Panzanella Salad is a simple summer salad made with watermelon, sweet juicy peaches, crunchy cucumbers, basil, crusty toasted bread, and tossed in a balsamic vinaigrette.
Servings: 4 -6 servings
Ingredients
- 4 slices of stale artisan bread cubed (about 4 cups)
- Olive oil salt and pepper for drizzling on the bread cubes
- 4 cups cubed seedless watermelon
- 2 peaches sliced
- 2 Persian cucumbers sliced (about 1 cup)
- 1/3 cup thinly sliced red onion
- Basil leaves for garnish
Vinaigrette
- 3 tablespoons white balsamic vinegar
- 2 teaspoons honey
- 2 teaspoons dijon mustard
- 1 tablespoon finely chopped basil
- 3 tablespoons olive oil
- Kosher salt and fresh ground black pepper to taste
Instructions
- Preheat oven to 425° F. Spread the bread cubes onto a rimmed baking sheet and drizzle them with olive oil, salt and pepper. Toss to coat and then bake for 7-10 minutes or until golden brown and crisp. Remove from the oven and cool.
- Add the watermelon, peaches, cucumbers, red onion and toasted bread cubes to a large bowl.
- In a jar with a lid or measuring cup, combine all of the vinaigrette ingredients. Shake or whisk until well combined and then pour over the salad ingredients.
- Gently stir everything together until it's all coated in the vinaigrette. Taste for seasoning and add salt and pepper as needed. Serve the panzanella in the same bowl or pour it out onto a serving platter. Garnish with fresh basil leaves before serving.
Notes
Panzanella is best when made and served on the same day.
Nutrition
Serving: 1g | Calories: 282kcal | Carbohydrates: 42g | Protein: 5g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 10g | Sodium: 225mg | Fiber: 3g | Sugar: 24g