Watermelon, Tomato & Feta Panzanella Salad
As is often the case with my casual summer salads, ingredient amounts are flexible and really up to you!
Ingredients
- large handful toasted bread cubes, , see recipe/directions below
- 2 small heirloom tomatoes, , cut into large slices (ideally 2 different colors for presentation)
- 1/2 small watermelon, , enough for about 8 small triangle slices (watermelons really vary in size, so use your best judgement here- I also trying to get them on the smaller side)
- 3 ounces feta, , cubed
- small handful fresh basil leaves, , julienned
- drizzle extra virgin olive oil
- large pinch flaky sea salt
Instructions
- Get a large plate (this looks best served on a flat plate rather than a bowl). Arrange tomato and watermelon on plate. Then add on toasted bread and feta on top.
- Drizzle with extra virgin olive oil and and add some flakey sea salt on top right before serving.
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