Watermelon Panzanella Salad (Gluten Free)
This Watermelon Panzanella salad is the perfect easy, fresh summer salad recipe! It uses just a handful of fresh, easy to access ingredients for an incredibly impressive dish. Highly customizable to any taste or dietary needs by making a few simple swaps detailed in this post.
Ingredients
- 2 cups watermelon cubed
- 2 cups cantaloupe cubed
- 2 small heirloom tomatoes cut into wedges
- 1 ½ cups cucumber sliced
- 1 bunch basil roughly torn
- 1 bunch mint
- 2 slices sourdough bread day old or toasted
- 2 tablespoon olive oil
- 1 lime juiced
- 1 teaspoon black pepper
Instructions
- Mix fruits & veggies. Add cubed melon and chopped cucumber + tomato to a large mixing bowl, tossing with salad tongs or spoons to combine.
- Add mix-ins. Toss in cubed sourdough as well as roughly chopped or torn fresh herbs. If you are using feta or mozzarella cheese, you may add those ingredients in now as well, tossing once again to combine.
- Dress the salad. Add in fresh squeezed lime juice, extra virgin olive oil and black pepper to the mixing bowl and toss one last time to combine.
Notes
PRO TIP: Add feta cheese to this salad for a little extra heartiness.
If you need to prepare this salad ahead of time, I suggest prepping each of your ingredients and storing them separately for optimal freshness. You can store the watermelon and cantaloupe together, but I recommend not combining any of the other ingredients until just before serving.
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