Watermelon Panzanella

Ingredients

• ½ smallred onion, thinly sliced
• 15 ml (1 tablespoon), plus 22.5 ml (1½ tablespoons), dividedapple cider vinegar
• About 6 slicescrusty wholegrain sourdough bread, torn into bite-sized pieces
• 30 ml (2 tablespoons), plus 60 ml (¼ cup), dividedolive oil
• 2 large clovesgarlic, minced
• ½ teaspoonsalt
• ¼ medium-largewatermelon, cubed
• 1English cucumber, sliced into half-moons
• 1 teaspoonDijon mustard
• 1 handfulsprouts or microgreens
• 1 handfulbasil, torn

Instructions

1. 1

   Pickle the onion

   Put the sliced onion in a small bowl and pour over 15 ml (1 tablespoon) of the apple cider vinegar. Set it aside.

2. 2

   Toast the bread

   Arrange the bread on a covered baking tray, drizzle with 30 ml (2 tablespoons) olive oil, then scatter over the garlic and salt. Toast in the oven for 10–15 minutes, until the edges are golden.

3. 3

   Combine the salad

   Put the watermelon, cucumber and toasted bread in a large bowl.

4. 4

   Dress and serve

   In a small bowl, whisk the remaining 22.5 ml (1½ tablespoons) apple cider vinegar with the Dijon mustard. Gradually whisk in the remaining 60 ml (¼ cup) olive oil until smooth. Pour the dressing over the salad and mix thoroughly. Serve straight away, topped with sprouts or microgreens and torn basil.

What is watermelon panzanella?

Panzanella is a Tuscan bread salad traditionally made with bread and ripe summer produce. This plant-based version swaps in watermelon alongside cucumber, giving the salad plenty of juicy freshness.

Toasted sourdough, a tangy dressing and fragrant basil make it more substantial than a simple fruit salad. It is best assembled just before serving, while the bread still has some crunch.

Nutrition and macros by portion

The nutrition label shows one serving as written: 500 calories, 9g protein, 78g carbs, 23g fat.

The bread and watermelon provide most of the carbohydrates, while the olive oil contributes most of the fat. The bread supplies some protein, with smaller amounts from the other ingredients. For a more balanced plate, serve a portion alongside beans or another protein-rich plant food.

Choose bread that can hold its shape

Sourdough: Crusty wholegrain bread brings a chewy centre and robust flavour. Slightly stale bread works well because it can toast firmly without becoming too soft as soon as the dressing is added.

Bite-sized pieces: Tear the slices into pieces small enough to scoop with the fruit and cucumber. Keep them fairly even so they toast at a similar rate.

Toast for crisp edges

Oil and garlic: The olive oil helps the bread toast, while minced garlic seasons its surface. Toss or turn the pieces if they seem to be browning unevenly.

Doneness: Begin checking at 10 minutes and toast for up to 15 minutes, as the method directs. The edges should be golden; take care not to let the garlic burn.

Balance the dressing

Sharpness: Apple cider vinegar adds brightness to the naturally sweet watermelon. Dijon mustard helps bring the vinegar and olive oil together into a smooth dressing.

Onion: Briefly soaking the thin slices in vinegar softens their raw bite. Add the onion to the salad along with the other ingredients.

Keep the textures lively

Juicy ingredients: Cut the watermelon into manageable cubes and slice the cucumber into half-moons. Their fresh, crisp texture contrasts with the toasted bread.

Timing: Dress and mix the salad just before serving so the bread does not have too long to soften. Add the sprouts or microgreens and basil as the final garnish.

Serving ideas

For a shared table: Serve the salad as a substantial side at a summer gathering or potluck. It also works as a light plant-based meal on its own.

With other dishes: Pair it with grilled vegetables, beans or a simple green salad for a fuller spread. Keep any extra dressing separate until you are ready to serve.

Recipe notes & tips

• Use a large bowl so you can mix the salad without crushing the watermelon.
• Toast the bread until the edges are golden, rather than relying only on the clock.
• Whisk the oil into the vinegar and mustard gradually for a smooth dressing.
• Keep the bread separate until shortly before serving if you are preparing ingredients ahead.
• Tear the basil by hand just before serving to keep the leaves looking fresh.

Variations

• Add tomatoes: Fold in ripe chopped tomatoes for another classic summer salad ingredient.
• Try another herb: Swap some or all of the basil for fresh mint.
• Use different bread: Choose another crusty loaf and toast it until the edges are crisp.
• Add more greens: Increase the sprouts or microgreens for a greener finish.
• Make it tangier: Add a little more apple cider vinegar to the dressing to taste.

Common mistakes to avoid

• Burning the garlic: Check the bread as it toasts and remove it once the edges are golden.
• Adding dressing too early: Dress the salad shortly before serving to help the bread keep its texture.
• Cutting uneven bread pieces: Keep the pieces a similar size so they toast evenly.
• Overmixing the salad: Toss gently so the watermelon cubes stay intact.
• Skipping the onion soak: Give the onion time in the vinegar while you prepare the bread and salad.

How to store

For the best texture, serve the salad straight away. Store any leftovers in a covered container in the fridge and eat within a day; the bread will soften, and this salad is not well suited to reheating.

Frequently asked questions