Watermelon Panzanella Salad recipe
All Recipes Salad
Ingredients
- 3 cups cubed French bread 1 tablespoon olive oil 2 teaspoons olive oil ½ teaspoon kosher salt ½ cup walnut halves ¼ cup fresh lime juice 2 tablespoons honey 1 teaspoon Dijon mustard ½ teaspoon kosher salt ¼ teaspoon ground cumin ¼ teaspoon freshly ground black pepper ½ cup olive oil 3 cups cubed seeded watermelon 3 cups baby spinach-arugula mix ½ cup cubed feta cheese 6 leaves fresh basil, chopped
Nutrition Info
- 777.5 caloriescarbohydrate: 68 gcholesterol: 28 mgfat: 51 gfiber: 4.4 gprotein: 17.5 gsaturatedFat: 10.6 gservingSize: -sodium: 1388.3 mgsugar: 19.9 gtransFat: : -unsaturatedFat: : -
Directions Watermelon Panzanella Salad
Directions
-
Preheat oven to 400 degrees F (200 degrees C).
Toss bread cubes, 1 tablespoon plus 2 teaspoons olive oil, and 1/2 teaspoon salt in a bowl. Spread onto a baking sheet in a single layer.
Bake in the preheated oven, tossing once halfway through baking, until golden, about 8 minutes. Let cool.
Reduce oven temperature to 350 degrees (175 degrees C). Spread walnuts onto a baking sheet.
Toast walnuts in the preheated oven until golden brown and fragrant, 10 to 15 minutes.
Whisk lime juice, honey, Dijon mustard, 1/2 teaspoon salt, cumin, and pepper together in a bowl. Pour in 1/2 cup olive oil, whisking continuously, until dressing is blended.
Combine bread cubes, watermelon, spinach-arugula mix, and feta cheese in a large bowl. Add a few tablespoons of dressing, toss to mix. Sprinkle toasted walnuts and basil on top. Drizzle more dressing over the top.