Name: Watermelon Panzanella Salad
Prep time: 20 min
Cook time: 4 min
Total time: 24 min
Ingredients: 1/2 medium red onion, sliced thin; 1/4 cup. orange juice; 1 lb. Campari tomatoes, quartered; 2-1/2 tsp. sea salt, divided; 1/2 tsp. onion powder; 1/2 tsp. garlic powder; 1/2 tsp. Italian seasoning; 1/4 tsp. black pepper; 2 Tbs. extra virgin olive oil; 8 oz. Ciabatta or other crusty Italian bread, sliced 3/4” thick; 4 cups. seedless watermelon, balled or cubed; 1/2 medium cucumber, seeds removed and cut in half lengthwise and sliced; 3 Tbs. fresh basil, rinsed and patted dry, julienned; 3 oz. Feta cheese, crumbled, divided

If you’re ready to take your summer salads to a whole new level, this Watermelon Panzanella Salad is about to become your warm-weather obsession. It’s fresh, vibrant, juicy, and downright satisfying — a delicious way to make the most of summer’s best produce and your leftover crusty bread.

Panzanella, if you’re not familiar, is an Italian bread salad traditionally made with day-old bread, juicy tomatoes, cucumbers, onions, and basil tossed in a zingy vinaigrette. But we’re giving it a sweet twist — we’re tossing in sweet, refreshing watermelon to keep you cool and happy when it’s hot outside. Think sweet and savory, crunchy and juicy, all in one bowl. Hungry yet? Let’s get into it.

More Feta Salad Recipes:

How To Make This Yummy Watermelon Panzanella Salad

You don’t need anything fancy — just a handful of good, fresh ingredients and you’re in business. Here’s what you’ll need:

Ingredients

For The Salad:
1/2 medium red onion, sliced thin
1/4 cup. orange juice
1 lb. Campari tomatoes, quartered
2-1/2 tsp. sea salt, divided
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/2 tsp. Italian seasoning
1/4 tsp. black pepper
2 Tbs. extra virgin olive oil
8 oz. Ciabatta or other crusty Italian bread, sliced 3/4” thick
4 cups. seedless watermelon, balled or cubed
1/2 medium cucumber, seeds removed and cut in half lengthwise and sliced
3 Tbs. fresh basil, rinsed and patted dry, julienned
3 oz. Feta cheese, crumbled, divided
For The Vinaigrette:
1/4 cup. orange-tomato juice from salted tomatoes
2 Tbs. white balsamic vinegar
3 Tbs. extra virgin olive oil
1 Tbs. Honey, preferably local
1/2 tsp. seasoning mixture (leftover from toasting the bread, details below)
1 tsp. Dijon mustard

Step-By-Step Guide For Watermelon Panzanella Salad

Don’t be intimidated by the steps — this comes together easily once you get rolling. Here’s the lowdown:

Step 1: Soak the onions

Slice your red onion nice and thin, toss it in a bowl, and pour orange juice over it. This quick soak softens the onion’s sharp bite and adds citrus flavor that complements everything else later.

Step 2: Salt the tomatoes

Pop a metal colander over the bowl with the onions and add your quartered Campari tomatoes to it. Sprinkle generously with sea salt and give them a gentle toss. The salt helps draw out their delicious juices — you’ll save that for the vinaigrette later. Let them sit for about 30 minutes while you work on the rest.

Step 3: Make the seasoning mix

While the tomatoes do their thing, stir together onion powder, garlic powder, Italian seasoning, black pepper, and the remaining sea salt. This blend is going to make your toasted bread extra tasty. Save a little of this seasoning for your vinaigrette later!

Step 4: Toast the bread

Preheat your air fryer to 400°F. Brush your bread slices (thick slices are best!) with extra virgin olive oil and sprinkle them generously with the seasoning mix. Once the air fryer is hot, toast the bread for about 4 minutes, flipping halfway through so they get that perfect golden crisp on both sides.

Step 5: Make the vinaigrette

Once the tomatoes are ready, lift the colander and drain the flavorful orange-tomato juice into a jar or small container. Combine that with white balsamic vinegar, olive oil, local honey, a spoonful of Dijon, and that reserved seasoning mix. Give it a good shake. It’s sweet, tangy, savory — basically sunshine in a jar.

Step 6: Assemble the salad

Grab a big salad bowl. Add the salted tomatoes, softened onions, fresh watermelon, crisp cucumber, fresh basil, and about two-thirds of your crumbled Feta. Toss it all together gently — you don’t want to crush those juicy chunks.

Step 7: Bring in the bread

Just before serving, tear or cut your toasted bread into bite-sized pieces and toss them into the salad. Pour some of your vinaigrette over the top and toss again so the bread soaks up all those juicy flavors without getting soggy. Top with the remaining Feta.

Serve immediately on a big platter or in a gorgeous salad bowl, with any leftover vinaigrette on the side for extra drizzling. Trust me — everyone will want more.

Tips to Make It Your Own

Switch up the cheese: Not a fan of Feta? Try goat cheese or fresh mozzarella.
Add some crunch: Toasted nuts like almonds or pistachios would be delicious.
Make it a meal: Add grilled shrimp or chicken to turn this salad into a complete dinner.
Use stale bread: This salad is perfect for using up bread that’s gone a bit stale — in true Italian fashion, nothing goes to waste!

This Watermelon Panzanella Salad is everything summer should be: fresh, simple, a little bit unexpected, and so satisfying you’ll find yourself making it on repeat until the last watermelon is gone. It’s perfect for backyard BBQs, lazy weekend lunches, or even a quick weeknight dinner when you’re craving something light but filling.

So grab that watermelon, slice up some juicy tomatoes, and get to toasting that bread — your new favorite summer salad is waiting. Enjoy every last juicy, crusty, herby bite!