Description
A refreshing and vibrant Watermelon Peach Panzanella Salad featuring toasted artisan bread cubes, juicy watermelon, ripe peaches, crisp cucumbers, and a tangy white balsamic vinaigrette. Perfectly balanced with sweet, savory, and herbaceous flavors, this salad is a delightful summer dish that combines the best of fresh produce with crunchy textures.
Ingredients
Salad
- 4 slices of stale artisan bread, cubed (about 4 cups)
- 4 cups cubed seedless watermelon
- 2 peaches, sliced
- 2 Persian cucumbers, sliced (about 1 cup)
- 1/3 cup thinly sliced red onion
- Basil leaves for garnish
Vinaigrette
- 3 tablespoons white balsamic vinegar
- 2 teaspoons honey
- 2 teaspoons Dijon mustard
- 1 tablespoon finely chopped basil
- 3 tablespoons olive oil
- Kosher salt to taste
- Fresh ground black pepper to taste
For Toasting Bread
- Olive oil for drizzling
- Salt and pepper for drizzling on bread cubes
Instructions
- Toast the bread: Preheat your oven to 425° F. Spread the cubed bread evenly onto a rimmed baking sheet. Drizzle the bread cubes with olive oil, sprinkle with salt and pepper, then toss gently to coat all sides. Bake in the oven for 7-10 minutes or until the bread is golden brown and crisp. Remove from the oven and allow to cool.
- Prepare the salad base: In a large bowl, combine the cubed watermelon, sliced peaches, sliced Persian cucumbers, thinly sliced red onion, and the cooled toasted bread cubes.
- Make the vinaigrette: In a jar or measuring cup with a lid, combine the white balsamic vinegar, honey, Dijon mustard, finely chopped basil, olive oil, salt, and freshly ground black pepper. Secure the lid and shake well or whisk vigorously until all ingredients are emulsified and well combined.
- Toss the salad: Pour the vinaigrette over the salad ingredients in the bowl. Gently stir everything together to ensure all components are evenly coated with the dressing. Taste and adjust seasoning by adding more salt and pepper if needed.
- Serve and garnish: Serve the panzanella salad directly from the bowl or transfer it onto a large serving platter. Garnish generously with fresh basil leaves before serving for an aromatic finish.
Notes
- Using stale or day-old artisan bread helps the cubes maintain their crunch after toasting and soaking up the dressing.
- For added texture, you can lightly toast the bread cubes again if they become soggy before serving.
- This salad is best served fresh but the components can be prepped a few hours in advance to allow flavors to meld.
- Seedless watermelon is preferred to avoid unwanted seeds in the salad.
- Adjust the sweetness of the vinaigrette by adding more honey if desired.
