Typically, panzanella is made with tomatoes and dressing-soaked bread cubes. Here, the salad goes sweet and savory but keeps the same look with ripe watermelon. Spring for your favorite bread--it has a starring role in this dish. Serving the salad with grilled pork tenderloin makes a healthy dinner that's simple enough for weeknights.

Adam Dolge
Source: EatingWell Magazine, July/August 2019


Recipe Summary

40 mins
40 mins


Ingredient Checklist


Instructions Checklist
  • Preheat grill to medium-high.

  • Season pork with chili powder, pepper and salt. Grill the pork, turning occasionally, until an instant-read thermometer inserted in the thickest part registers 140 degrees F, 12 to 14 minutes. Transfer to a clean cutting board and let rest for 10 minutes.

  • Grill bread until charred, 1 to 2 minutes per side. When cool enough to handle, cut into 1-inch pieces.

  • Meanwhile, whisk oil, lime zest, lime juice and jalapeño in a large bowl. Add watermelon, onion, basil, feta and the bread and toss to coat.

  • Slice the pork 1/2 inch thick and serve with the watermelon panzanella.

Nutrition Facts

484 calories; protein 31.9g; carbohydrates 51.9g; dietary fiber 3.4g; sugars 15.5g; fat 15.1g; saturated fat 3.7g; cholesterol 82.1mg; vitamin a iu 1860.2IU; vitamin c 27.6mg; folate 18.2mcg; calcium 86.4mg; iron 2.1mg; magnesium 62.7mg; potassium 785.7mg; sodium 644mg.

Reviews (2)

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2 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 0
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Rating: 5 stars
Excellent easy entree Read More
Rating: 4 stars
Refreshing twist on panzanella for an easy weeknight meal. I increased the salad by 50% just because it sounded good. Glad I did. Read More