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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 a homemade creation, don’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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