Watermelon Panzanella

Ingredients

• 9 cups cubed Italian bread (from about ¾ loaf)
• 4 Tbsp olive oil, divided
• ½ tsp salt
• 6 cups cubed watermelon (from about ½ small watermelon)
• 2 cups cubed cucumber (from 1 medium cucumber)
• ¼ red onion, sliced thinly
• 2 Tbsp diced jalapeño pepper, rib and seeds removed
• ⅓ cup crumbled feta cheese
• 2 Tbsp chopped fresh mint (can substitute for basil if desired)
• 2 Tbsp freshly squeezed lime juice
• ½ tsp freshly ground pepper

Instructions

• Pre-heat oven to 300 degrees. 
• Place cubed bread in a bowl and toss with 2 Tbsp olive oil and salt. Lay bread cubes on a baking sheet in a single layer and bake for about 15 minutes, until bread is crispy. Let cool.
• Place watermelon, cucumber, red onion, jalapeño, feta cheese, and mint in a large bowl. Add in cooled bread cubes and toss until combined. 
• Drizzle remaining 2 Tbsp olive oil, lime juice, and pepper over salad and toss again to combine.

Notes

• If your bread is stale and already crispy, you can feel free to skip baking it.