Description
Stay cool this summer with our refreshing Watermelon Panzanella Bread Salad! This delectable twist on the classic Italian tomato bread salad features juicy watermelon, crisp cucumbers, and fragrant mint, creating a vibrant medley of flavors that’s perfect for cookouts, barbecues, or a light lunch. The combination of sweet and savory ingredients makes it an ideal choice for impressing family and friends alike. With a quick prep time of just 20 minutes, this vegan-friendly dish is not only easy to make but also packed with nutrients and low in calories, ensuring you can enjoy guilt-free summer dining.
Ingredients
Scale
- 3 cups bread (chunks)
- 2 tbsp olive oil
- 3 cups watermelon (cubed)
- 1 medium cucumber
- ⅓ cup mint leaves
- 2 tbsp capers
- Dressing: zest & juice of ½ lemon
- 3 tbsp olive oil
- 1 crushed garlic clove
- salt & pepper to taste
Instructions
- Preheat the oven to 375°F (190°C) and toast the bread chunks drizzled with olive oil for about 5 minutes until golden brown.
- While the bread is toasting, chop the watermelon, slice the cucumber, and finely chop the mint.
- In a small bowl, whisk together lemon zest, lemon juice, remaining olive oil, crushed garlic, salt, and pepper.
- In a large mixing bowl, combine toasted bread chunks, watermelon cubes, cucumber slices, mint leaves, and capers. Pour dressing over the salad and toss gently.
- Let it sit for about 10 minutes before serving for flavor fusion.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 150
- Sugar: 7g
- Sodium: 210mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg