Watermelon Panzanella Salad
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Have Made It
This hearty salad is as gorgeous as it is tasty. Fancy it up by cutting watermelon in holiday-themed shapes or keep it simple with cubes. Serve it family-style or take it to-go in stacked salad, making sure to add the ciabatta last. Save time by using store bought reduced balsamic!
Ingredients
Panzanella:
For the Balsamic Reduction:
Instructions
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Preheat the oven to 325 degrees Fahrenheit.
- Arrange the bread cubes/strips on a parchment lined baking sheet in a single layer, drizzle with olive oil, and season lightly with salt and pepper.
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Bake 12-15 minutes or until lightly golden brown. Set aside to cool.
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While the bread cooks, combine the watermelon, basil, mint and feta in a large bowl. Let sit, covered with plastic wrap, for 30 minutes and up to 1 hour in the refrigerator.
- While the watermelon chills, make the balsamic reduction. Combine the balsamic and honey in a small saucepan and bring to a gentle simmer. Cook until the mixture reduced to about 1/4 cup.
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Season with salt, transfer to a small glass bowl, and let cool completely.
- Before serving, toss the bread and blueberries with the watermelon in the large bowl. Then, drizzle with the balsamic reduction and toss to combine. Salt and pepper to taste.
- Serve cold.
Nutritional Facts
- Serving size
- 1
- Calories per serving
- 310
- Fat per serving
- 3g
- Saturated fat per serving
- 2g
- Cholesterol per serving
- 10mg
- Sodium per serving
- 550mg
- Carbohydrates per serving
- 58g
- Fiber per serving
- 3g
- Sugar per serving
- 15g
- Protein per serving
- 10g
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