I don't like to heat up my kitchen in the summer, which is why I turn to salads like this one. Plus, salads can be super nutritious. For my panzanella salad makeover, I use whole wheat bread versus white, add fresh mozzarella cheese for satisfying protein, and load up on the produce by going above and beyond the tomatoes, which you'd expect in a panzanella salad: English cucumber, radishes, watermelon, and mint.
3 to 4 radishes, cut into thin rounds or half moons (3/4 cup)
½ of an English cucumber, cut into thin half moons (1-1/3 cups)
¾ cup grape or cherry tomatoes, halved or quartered
1½ cups cubed watermelon, (about ½-inch cubes)
12 mint leaves, torn into small pieces
12 basil leaves, torn into small pieces
Aged balsamic vinegar
Instructions
Preheat the oven to 375˚F.
Place the bread cubes in a bowl, drizzle with 1 tablespoon of the oil, and stir until the bread is evenly coated with the oil. Arrange on a rimmed baking sheet, and bake for about 10 minutes, until toasted and crispy. Stir every 5 minutes. Remove and set aside to cool.
Place the cooled bread cubes on a large platter or in a large bowl. Add the cheese, radishes, cucumber, tomatoes, watermelon, mint, and basil and stir gently to combine. Drizzle with the remaining 2 to 3 tablespoons of the oil and the balsamic vinegar to taste. Stir gently to combine. Season with kosher salt and black pepper.
Recipe by Lizs Healthy Table at https://liz.afones.com/2016/06/21/summer-panzanella-salad/