A refreshing Watermelon Panzanella Salad featuring sweet watermelon, creamy feta, crunchy homemade croutons, and pickled red onions in a zesty vinaigrette. This dish is perfect for summer gatherings!
1: Preheat the oven to 425°F.
2: Toss sourdough cubes in olive oil, salt, and pepper.
3: Bake sourdough cubes on a baking sheet for 10-12 minutes, turning halfway through. Remove when golden brown.
4: For the vinaigrette, whisk together olive oil, lime zest and juice, honey, salt, and pepper. Store in the fridge until ready to put the salad together.
5: In a large bowl, add the watermelon cubes, cucumber, red onion, mint leaves, and croutons. Toss together with the lime vinaigrette.
6: Gently crumble the feta cheese over top and fold in gently.
7: Keep in the fridge and serve within 3-4 hours.
