hello, summer. [watermelon panzanella salad]

July 22nd, 2021 by | comments

This dish just screams summer, am I right? Juicy watermelon, fresh basil, creamy burrata – all the good stuff. The panzanella is delicious on its own, but would be great as a side dish alongside grilled chicken, steak or fish.

watermelon panzanella salad
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
  • Panzanella salad recipe:
  • 8-10 oz. French baguette, cut into 1-inch cubes (approx. 6 cups)
  • 2-3 Tbsp. extra-virgin olive oil
  • ½ cup red onion, thinly sliced
  • ½ cup cherry tomatoes, halved
  • 16 oz. (2 cups) watermelon, cut into chunks
  • ¼ cup basil chiffonade, plus more for garnish
  • 4 oz. burrata cheese, torn
  • Dressing recipe:
  • ¼ cup extra-virgin olive oil
  • 2 Tbsp. red wine vinegar
  • 2 tsp. honey
  • 1 tsp. Dijon mustard
  • 1 garlic clove, grated or crushed
  • ¼ tsp. salt
  • ¼ tsp. black pepper
  1. Preheat oven to 425 degrees.
  2. Spread bread cubes on a baking sheet and drizzle with 2-3 Tbsp. olive oil, then season with salt and pepper. Toss to coat.
  3. Bake bread 10-12 minutes, or until crispy and edges are golden brown.
  4. While the bread toasts, prepare dressing by combining all ingredients in a small bowl. Whisk together.
  5. Transfer 3 Tbsp. of the dressing to a separate small bowl and add the sliced red onion. Let sit for 10-12 minutes.
  6. In a large bowl, add the toasted bread, tomatoes, watermelon, marinated red onions and basil chiffonade; toss to coat.
  7. Place panzanella in the fridge and let sit for 20-30 minutes. Once ready to serve, transfer panzanella to a platter and garnish with torn burrata and additional basil.
Recipe adapted from Dishing Out Health.

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