Watermelon Panzanella

Ahead of the game? Maybe! But the weather is getting nicer, the watermelon is sweet, and the mozzarella is fresh! This panzanella is Brooke’s homemade creation, and she doesn’t go to a cookout, or summer gathering without it.



  1. On a baking sheet drizzle the sourdough cubes with 1/4 cup of olive oil, season with salt + pepper and cook at 350 for 10-15mins (depending on your personal crunch preference)
  2. Cube the watermelon, red onion, cucumber, tomatoes, mozzarella, and combine in a large salad bowl – add the sliced basil
  3. Combine the remaining 1/2 cup of olive oil, red wine vinegar, salt & pepper – mix, set aside
  4. Once the sourdough croutons are crunchy, add them to the watermelon salad and top with the dressing. Toss to coast. Enjoy!

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