Watermelon Panzanella Salad

Name: Watermelon Panzanella Salad
Prep time: 20 min
Cook time: 4 min
Total time: 24 min
Cuisine: American
Ingredients: ½ medium red onion ((thinly sliced)); ¼ cup orange juice; 1 pound Campari tomatoes ((quartered)); 2½ teaspoons sea salt ((divided)); ½ teaspoon onion powder; ½ teaspoon garlic powder; ½ teaspoon Italian seasoning; ¼ teaspoon black pepper; 2 tablespoons extra virgin olive oil; 8 ounce ciabatta bread or other crusty Italian bread ((sliced ¾-inch thick)); 4 cup seedless watermelon ((balled or cubed)); ½ medium cucumber ((seeds removed, halved lengthwise, and sliced)); 3 tablespoons fresh basil ((julienned)); 3 ounce feta cheese ((crumbled and divided)); ¼ cup reserved orange-tomato juice; 2 tablespoons white balsamic vinegar; 3 tablespoons extra virgin olive oil; 1 tablespoon honey; ½ teaspoon reserved seasoning mixture; 1 teaspoon Dijon mustard

Instructions

Prep:20minCook:4min

This watermelon panzanella salad brings together crisp toasted bread, fresh summer flavor, and a bright homemade vinaigrette in one refreshing dish. It’s a hearty summer salad that works beautifully for cookouts, lunches, and warm-weather dinners.

Updated at: Mon, 01 Jun 2026 08:54:54 GMT