Watermelon Panzanella Salad

• 3 cups cubed French bread
• 1 tablespoon olive oil
• 2 teaspoons olive oil
• 1/2 teaspoon kosher salt
• 1/2 cup walnut halves
• Honey-Lime Dressing:
• 1/4 cup fresh lime juice
• 2 tablespoons honey
• 1 teaspoon Dijon mustard
• 1/2 teaspoon kosher salt
• 1/4 teaspoon ground cumin
• 1/4 teaspoon freshly ground black pepper
• 1/2 cup olive oil
• Salad:
• 3 cups cubed seeded watermelon
• 3 cups baby spinach-arugula mix
• 1/2 cup cubed feta cheese
• 6 leaves fresh basil, chopped

1. Preheat oven to 400 degrees F (200 degrees C).
2. Toss bread cubes, 1 tablespoon plus 2 teaspoons olive oil, and 1/2 teaspoon salt in a bowl. Spread onto a baking sheet in a single layer.
3. Bake in the preheated oven, tossing once halfway through baking, until golden, about 8 minutes. Let cool.
4. Reduce oven temperature to 350 degrees (175 degrees C). Spread walnuts onto a baking sheet.
5. Toast walnuts in the preheated oven until golden brown and fragrant, 10 to 15 minutes.
6. Whisk lime juice, honey, Dijon mustard, 1/2 teaspoon salt, cumin, and pepper together in a bowl. Pour in 1/2 cup olive oil, whisking continuously, until dressing is blended.
7. Combine bread cubes, watermelon, spinach-arugula mix, and feta cheese in a large bowl. Add a few tablespoons of dressing; toss to mix. Sprinkle toasted walnuts and basil on top. Drizzle more dressing over the top.

bread, olive oil, olive oil, kosher salt, walnut halves, honey, lime juice, honey, mustard, kosher salt, ground cumin, freshly ground black pepper, olive oil, salad, baby spinacharugula, feta cheese, fresh basil

Taken from www.allrecipes.com/recipe/258352/watermelon-panzanella-salad/ (may not work)