Jun 15

Watermelon Panzanella with Fresh Mint

Watermelon Panzanella 1

  • A delightful marriage of textures and flavors – this recipe will surely become a summertime favorite.

    Serves: 4

    4 thick slices day-old bread, cubed (preferably whole grain)
    3 tablespoons extra-virgin olive oil, divided
    3 cups cubed watermelon
    1 medium tomato, chopped

  • 1/4 red onion, thinly sliced
    1 cup chopped cucumber
    2 tablespoons chopped fresh mint
    ¼ cup crumbled feta cheese
    ½ teaspoon lemon zest
    Juice of ½ a lemon
    Kosher salt
    Freshly ground black pepper

    Preheat oven to 350-degrees F. Place bread on a sheet pan, drizzle with 2 teaspoons olive oil and season with ¼ teaspoon salt and a pinch of black pepper. Bake until toasted, about 15 minutes; cool to room temperature.

    In a large bowl combine toasted bread, watermelon, tomato, onion, cucumber, mint and feta. Add lemon zest, lemon juice, remaining oil, and season salad with an additional ¼ teaspoon of salt and black pepper to taste. Toss well and serve.

    Nutrition Info Per Serving
    Calories: 239; Total Fat: 13 grams; Saturated Fat: 3 grams; Total Carbohydrate: 26 grams
Protein: 7 grams; Sodium: 383 milligrams; Cholesterol: 8 milligrams; Fiber: 5 grams

One response to “Watermelon Panzanella with Fresh Mint”

  1. […] Get the recipe from Dana White Nutrition.  […]

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