Bread Salad with Watermelon Feta and Red Onion
Brighten up your summer table with this vibrant Bread Salad with Watermelon, Feta, and Red Onion—a deliciously refreshing twist on the classic panzanella. Featuring crisp chunks of toasted French baguette, sweet watermelon, creamy feta, and crunchy cucumber, this salad strikes the perfect balance of textures. Thinly sliced red onion adds a subtle bite, while fresh mint leaves lend a zesty, aromatic finish. Tossed in a tangy red wine vinaigrette, every bite delivers a burst of flavor that’s equal parts savory and sweet. Ready in just 35 minutes, this salad is the ultimate warm-weather side dish or light main course, ideal for barbecues, picnics, or casual weeknight dinners. Try this easy-to-make bread salad for a showstopping combination of seasonal favorites!
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 1 loaf French baguette
- 4 cups Watermelon
- 1 cup Feta cheese
- 0.5 whole Red onion
- 1 whole Cucumber
- 0.5 cup Fresh mint leaves
- 3 tablespoons Olive oil
- 1.5 tablespoons Red wine vinegar
- 0.5 teaspoons Salt
- 0.5 teaspoons Black pepper
Instructions
Preheat your oven to 375°F (190°C).
Cut the French baguette into 1-inch cubes, spreading them evenly on a baking sheet.
Drizzle the bread cubes with 1 tablespoon of olive oil, toss to coat, and toast in the oven for 8-10 minutes or until golden brown and crunchy.
While the bread is toasting, cut the watermelon into bite-sized cubes, about 1 inch each.
Peel and thinly slice the red onion. If you prefer a milder onion flavor, soak the slices in cold water for 5 minutes and then drain.
Peel the cucumber, slice it in half lengthwise, and scoop out the seeds with a spoon. Slice the cucumber into thin half-moons.
In a small bowl, whisk together the remaining 2 tablespoons of olive oil, red wine vinegar, salt, and pepper to make the dressing.
In a large mixing bowl, combine the toasted bread cubes, watermelon, sliced cucumber, and red onion.
Crumble the feta cheese over the salad and add the fresh mint leaves, tearing them slightly as you add them.
Drizzle the dressing over the salad and gently toss everything together to combine.
Let the salad sit for 5 minutes to allow the flavors to meld and the bread to absorb some dressing.
Serve immediately and enjoy this refreshing summer salad!
Nutrition Facts
Calories |
434 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.2 g | 25% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 33 mg | 11% | |
| Sodium | 988 mg | 43% | |
| Total Carbohydrate | 54.2 g | 20% | |
| Dietary Fiber | 3.8 g | 13% | |
| Total Sugars | 12.1 g | ||
| Protein | 13.6 g | 27% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 294 mg | 23% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 476 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
