Keep cool with this super easy watermelon panzanella salad, the perfect summer salad of juicy watermelon, crunchy bread, tangy feta and peppery arugula, all tossed in a scrumptious honey-lime dressing.
Provided by Bite Me More
Categories Salad
Time 53m
Yield 4
Number Of Ingredients 16
Steps:
- 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.
Nutrition Facts : Calories 777.5 calories, Carbohydrate 68 g, Cholesterol 28 mg, Fat 51 g, Fiber 4.4 g, Protein 17.5 g, SaturatedFat 10.6 g, Sodium 1388.3 mg, Sugar 19.9 g
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