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Watermelon Panzanella Salad, Juicy, Toasty and Summer Fresh

Watermelon Panzanella Salad

A refreshing yet satisfying summer salad that blends juicy watermelon, ripe tomatoes, crisp cucumber, and toasted bread with a bright citrus-balsamic vinaigrette. This playful take on classic Italian panzanella balances sweet, savory, and tangy flavors beautifully.
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Prep Time 25 minutes
Cook Time 10 minutes
Course Salad, Side Dish
Cuisine Italian-Inspired, Summer
Servings 4
Calories 360 kcal

Equipment

  • Air fryer
  • large mixing bowls
  • metal colander
  • metal colander
  • cutting board
  • knife

Ingredients
  

Salad

  • ½ medium red onion, thinly sliced
  • ½ medium red onion, thinly sliced
  • 1 pound tomatoes, quartered (Campari, cherry, grape, or heirloom)
  • 2½ teaspoons sea salt, divided
  • 2½ teaspoons sea salt, divided
  • ½ teaspoon garlic powder
  • ½ teaspoon garlic powder
  • ¼ teaspoon black pepper
  • 2 tablespoons extra virgin olive oil
  • 8 ounces ciabatta or other crusty bread, sliced about ¾ inch thick
  • 4 cups seedless watermelon, cubed or balled
  • ½ medium cucumber, seeded, halved lengthwise, and sliced
  • 3 tablespoons fresh basil, thinly sliced
  • 3 ounces feta cheese, crumbled and divided

Vinaigrette

  • ¼ cup reserved orange-tomato juices
  • 2 tablespoons white balsamic vinegar
  • 3 tablespoons extra virgin olive oil
  • 1 tablespoon honey
  • 1 teaspoon Dijon mustard
  • ½ teaspoon reserved seasoning mix

Instructions
 

  • Soften the Onion and Season the Tomatoes
    Place the sliced red onion in a large bowl and pour the orange juice over it, tossing to coat fully. Set a metal colander over the bowl and add the tomatoes to the colander. Sprinkle with 2 teaspoons of the salt, toss gently, and let rest for about 30 minutes so the juices collect below.
  • Soften the Onion and Season the Tomatoes
    Place the sliced red onion in a large bowl and pour the orange juice over it, tossing to coat fully. Set a metal colander over the bowl and add the tomatoes to the colander. Sprinkle with 2 teaspoons of the salt, toss gently, and let rest for about 30 minutes so the juices collect below.
  • Toast the Bread
    Preheat the air fryer to 400°F. Brush both sides of the bread slices with olive oil and sprinkle with the seasoning mixture. Toast in the air fryer for 4 minutes, flipping halfway, until crisp and golden. Let cool slightly.
  • Assemble the Salad Base
    Remove the colander and reserve ¼ cup of the collected orange-tomato liquid. Add the softened onions and tomatoes to a large bowl.
  • Make the Vinaigrette
    In a jar with a tight-fitting lid, combine the reserved juices, vinegar, olive oil, honey, Dijon mustard, and the reserved seasoning mix. Shake well until emulsified.
  • Make the Vinaigrette
    In a jar with a tight-fitting lid, combine the reserved juices, vinegar, olive oil, honey, Dijon mustard, and the reserved seasoning mix. Shake well until emulsified.
  • Build the Salad
    Add the watermelon, cucumber, basil, and most of the feta cheese to the tomato mixture. Toss gently to combine.

Notes

Pro Tips & Variations

  • Cubing the watermelon saves time and works just as well as using a melon baller.
  • Salting the tomatoes not only improves texture but also creates a deeply flavored base for the dressing.
  • Burrata or fresh mozzarella can replace feta for a creamier finish.
  • Grilled bread works well if an air fryer is unavailable.
  • Assemble just before serving so the bread stays pleasantly crisp.
Keyword Italian salad with watermelon, panzanella variation, summer bread salad, tomato watermelon salad, watermelon panzanella