I love trying different salads, and this one is a sure winner.

Watermelon is a fruit that’s juicy, and sweet and it works perfectly in a salad like this. It’s really perfect for summer, and you should try it out, you won’t be disappointed.

Better still is that this recipe can be whipped up in the matter of a few minutes, so no more slaving away in the kitchen.

Serve it with toasted Italian bread, and you’ve even got the perfect light meal.

A watermelon panzanella salad served in a wooden bowl packed with added ingredients including feta, bread, red onion and herbs.
It’s delicious, you need to try it!

Skip to My Lou is packed with hundreds of delicious recipes including Delicious Caramelized Onion and Chicken Linguine Recipe, Spaghetti Alfredo Casserole, Creamy Chicken Enchiladas, and a Creamy Cajun Shrimp Pasta Recipe.

Watermelon Panzanella Salad Ingredients

  • 1/2 medium red onion, sliced thin 1/4 c. orange juice
  • 1 lb. Campari tomatoes, quartered 2-1/2 t. sea salt, divided 1/2 t. onion powder
  • 1/2 t. garlic powder
  • 1/2 t. Italian seasoning
  • 1/4 t. black pepper
  • 2 T. extra virgin olive oil 8 oz. Ciabatta or other crusty Italian bread, sliced 3/4” thick 4 c. seedless watermelon, balled or cubed 1/2 medium cucumber, seeds removed and cut in half lengthwise and sliced
  • 3 T. fresh basil, rinsed and patted dry, julienned 3 oz. Feta cheese, crumbled, divided

Vinaigrette Dressing Ingredients:

  • 1/4 c. orange-tomato juice from salted tomatoes
  • 2 T. white balsamic vinegar
  • 3 T. extra virgin olive oil 1 T. honey, preferably local
  • 1/2 t. seasoning mixture (leftover from toasting the bread, details below)
  • 1 t. Dijon mustard

Tip: Combine the sliced red onion with orange juice in a large bowl. Place a metal colander on top, then add the chopped tomatoes. Season generously with salt and allow the salted tomatoes to rest for approximately one-half hour. As the tomato juice drips into the bowl below, it will combine with orange juice to soften and minimize the bite of the red onion. In turn, the orange tomato juice will be infused with incredible flavor from the onion. This process makes the red onion more palatable and creates an amazing flavor base for the vinaigrette. Any grape, cherry, and/or heirloom tomatoes can be substituted for the Campari variety shown here, if desired.

How to Make Watermelon Panzella Salad

Step 1: Place the sliced red onion in a large bowl. Pour the orange juice on top and toss to combine, ensuring the onion is submerged in the juice. Place a metal colander over the bowl. Add the tomatoes to the colander and sprinkle with two teaspoons of sea salt. Gently toss to combine and set aside for 30 minutes.

A bowl filled with sliced onion and oranges.
Place the sliced onion and oranges in a bowl.
Tomatoes in a colander with added sea salt.
Add sea salt to the tomatoes, combine, and set aside in a colander.

Step 2: Combine the onion powder, garlic powder, Italian seasoning, remaining sea salt, and black pepper in a small bowl and stir to combine. Set aside.

Onion powder, garlic powder, Italian seasoning, remaining sea salt, and black pepper in a small bowl.
Take the onion powder, garlic powder, Italian seasoning, remaining sea salt, and black pepper.
Onion powder, garlic powder, Italian seasoning, remaining sea salt, and black pepper in a small bowl combined.
Combine the spices together and set aside.

Step 3: Pre-heat air fryer to 400°F and set the cook time to 4 minutes. While the air fryer is heating, brush the bread slices with the olive oil and sprinkle each side with the seasoning mixture from Step 2. Tip: Reserve one-half teaspoon of the seasoning mixture for the vinaigrette.

Italian bread slices on a pan brushed with olive oil and seasoned wiht the spice mix.
Brush with olive oil and season with the spice mix.

Step 4: When ready, add the bread slices to the air fryer basket and close the lid. Turn the bread after 2 minutes to evenly brown on both sides. Note: Cook time will vary depending on the make and model of the air fryer, so check the bread while flipping, and adjust the final cook time accordingly.

Italian bread on a pan perfectly toasted.
Perfectly toasted!

Step 5: After 30 minutes, remove the colander from the large bowl and carefully drain the liquid in the bowl to use in the vinaigrette. Place the salted tomatoes and softened red onion in a large bowl and set aside.

A bowl with red onions and tomatoes.
Add the red onion to the tomatoes.

Step 6: Prepare the vinaigrette by combining one-quarter cup of the reserved orange-tomato juice with the remaining vinaigrette ingredients in a container with a tight-fitting lid. Cover and shake vigorously to combine. Set aside.

A bowl containing the vinaigrette ingredients.
Time to make the vinaigrette.

Step 7: Add the balled or cubed watermelon, sliced cucumber, fresh basil, and two ounces of crumbled Feta to the bowl with the seasoned tomatoes and red onion. Gently toss to combine and set aside.

Watermelon, feta, basil, red onion and cucumber in a bowl, ready to be combined.
Combine the watermelon, feta, basil, red onion, and cucumber.
Watermelon, feta, basil, red onion and cucumber combined in a bowl.
Combine all the ingredients.

Step 8: To serve, tear or cut the toasted bread into bite-sized pieces and add to the salad bowl. Drizzle some of the vinaigrette on top and toss to combine. Transfer to a large serving bowl or platter. Top with the remaining Feta cheese and serve immediately with the remaining dressing on the side. Enjoy!

A watermelon panzanella salad packed with added ingredients including feta, bread, red onion and herbs.
Yum!

Watermelon Panzanella Salad

This hearty, yet refreshing, summer dish offers a fun twist on a traditional Italian panzanella salad. To save time, the watermelon can be cut into bite-sized cubes rather than balled with a mini-melon baller, as shown here.
Prep Time 20 minutes
Cook Time 4 minutes
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Ingredients  

  • 1/2 Medium red onion, sliced thin
  • 1/4 c. Orange juice
  • 1 lb. Campari tomatoes, quartered
  • 2 1/2 t. Sea salt, divided
  • 1/2 t. Onion powder
  • 1/2 t. Garlic powder
  • 1/2 t. Italian seasoning
  • 1/4 t. Black pepper
  • 2 T. Extra virgin olive oil
  • 8 oz. Ciabatta or other crusty Italian bread, sliced 3/4” thick
  • 4 c. Seedless watermelon, balled or cubed
  • 1/2 Medium cucumber, seeds removed and cut in half lengthwise and sliced
  • 3 T. Fresh basil, rinsed and patted dry, julienned
  • 3 oz. Feta cheese, crumbled, divided

Vinaigrette Dressing Ingredients:

  • 1/4 c. Orange-tomato juice from salted tomatoes
  • 2 T. White balsamic vinegar
  • 3 T. Extra virgin olive oil
  • 1 T. Honey, preferably local
  • 1/2 t. Seasoning mixture (leftover from toasting the bread, details below)
  • 1 t. Dijon mustard

Instructions 

  • Place the sliced red onion in a large bowl. Pour the orange juice on top and toss to combine, ensuring the onion is submerged in the juice. Place a metal colander over the bowl. Add the tomatoes to the colander and sprinkle with two teaspoons of sea salt. Gently toss to combine and set aside for 30 minutes.
  • Combine the onion powder, garlic powder, Italian seasoning, remaining sea salt, and black pepper in a small bowl and stir to combine. Set aside.
  • Pre-heat air fryer to 400°F and set the cook time to 4 minutes. While the air fryer is heating, brush the bread slices with the olive oil and sprinkle each side with the seasoning mixture from Step 2. Tip: Reserve one-half teaspoon of the seasoning mixture for the vinaigrette.
  • When ready, add the bread slices to the air fryer basket and close the lid. Turn the bread after 2 minutes to evenly brown on both sides. Note: Cook time will vary depending on the make and model of the air fryer, so check the bread while flipping, and adjust the final cook time accordingly.
  • After 30 minutes, remove the colander from the large bowl and carefully drain the liquid in the bowl to use in the vinaigrette. Place the salted tomatoes and softened red onion in a large bowl and set aside.
  • Prepare the vinaigrette by combining one-quarter cup of the reserved orange-tomato juice with the remaining vinaigrette ingredients in a container with a tight-fitting lid. Cover and shake vigorously to combine. Set aside.
  • Add the balled or cubed watermelon, sliced cucumber, fresh basil, and two ounces of crumbled Feta to the bowl with the seasoned tomatoes and red onion. Gently toss to combine and set aside.
  • To serve, tear or cut the toasted bread into bite-sized pieces and add to the salad bowl. Drizzle some of the vinaigrette on top and toss to combine. Transfer to a large serving bowl or platter. Top with the remaining Feta cheese and serve immediately with the remaining dressing on the side. Enjoy!
Servings: 4

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