Panzanella, a salad of ripe, juicy tomatoes and croutons, was created as a way to use up day-old bread. Including watermelon in the mix brings a modern fresh flavor to this classic dish.
On a large baking sheet, toss the bread cubes with the olive oil. Bake, stirring once or twice, until the outsides of the cubes are crisp but the centers are still chewy, 8 to 10 minutes. Set aside to cool.
For the Vinaigrette
In a large bowl, whisk together the oil and vinegar. Season to taste with salt and pepper.
For the Salad
Add the watermelon and tomatoes and their juices to the vinaigrette and toss to coat. Add the croutons and toss. Set aside for at least 30 minutes, and up to 2 hours, before serving. Add the mint and serve.
