Watermelon Panzanella with Balsamic Reduction

For a sweet ’n savory twist on salad, toss toasted bread chunks, watermelon, feta and fresh herbs in a honey-balsamic drizzle!

SALAD

2 cups cubed or torn pieces crusty bread

2 Tbs. olive oil Pinch each salt and pepper

2 cups cubed or starshaped pieces seedless watermelon

1/4 cup coarsely chopped fresh basil

1/4 cup coarsely chopped fresh mint leaves

1/3 cup crumbled feta cheese

1/2 cup blueberries BALSAMIC REDUCTION

1/3 cup balsamic vinegar

1 Tbs. honey Salt and pepper Fresh basil and mint leaves, optional

● Preheat oven to 325°F. Line baking sheet with parchment paper. Arrange bread in single layer on baking sheet; drizzle with oil. Season with salt and pepper. Bake, stirring occasionally, 12-15 minutes or until golden brown. Cool.

● While bread toasts, combine watermelon, basil, mint and feta in a large bowl. Let sit, covered with plastic wrap for 30 minutes and up to 1 hour in refrigerator.

● Balsamic reduction: Mix balsamic and honey in small pot; bring to low simmer. Cook until mixture is reduced to about 1/4 cup. Season with salt; transfer to small heatproof bowl. Cool. Just before serving, toss bread, blueberries and watermelon mixture in large bowl. Drizzle with balsamic reduction; toss to combine. Add salt and pepper to taste. Garnish with basil and mint. Servings: 4. Calories: 205. Protein: 4 g. Fat: 10 g. (3 g. sat.) Chol.: 11 mg. Carbs.: 27 g. Sodium: 289 mg. Fiber: 2 g. Sugar: 16 g. Kitchen time: 30 minutes. Total time: 1 hour.