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watermelon panzanella with fresh mint

A delightful marriage of textures and flavors, this recipe will surely become a summertime favorite. Between the watermelon, cucumber, and tomato, this dish is a perfect way to stay hydrated on a hot summer day.

Yield 4 servings • Prep Time 5 minutes • Cook Time 15 minutes

4 thick slices day-old bread, cubed (preferably whole-grain)

3 tbsp olive oil, divided

½ tsp kosher salt, divided

Freshly ground black pepper, to taste

3 cups cubed watermelon

1 medium tomato, chopped

¼ red onion, thinly sliced

1 cup chopped cucumber

2 tbsp chopped fresh mint

¼ cup crumbled feta cheese

½ tsp lemon zest

Juice of ½ lemon

1. Preheat the oven to 350°F.

2. Spread the bread on a sheet pan, drizzle with 1 tablespoon olive oil, and season with ¼ teaspoon salt and a pinch of black pepper. Bake until toasted, about 15 minutes. Remove from oven and allow to cool to room temperature.

3. In a large bowl, combine the toasted bread, watermelon, tomato, onion, cucumber, mint, and feta.

4. Add the lemon zest, lemon juice, remaining 2 tablespoons olive oil, and season with the remaining ¼ teaspoon salt and black pepper to taste. Toss well and serve.

NUTRITION PER SERVING

Calories 239 • Total fat 13g • Saturated Fat 3g • Cholesterol 8mg • Sodium 383mg • Total Carbohydrate 26g • Dietary Fiber 5g • Sugars 12g • Protein 7g