Skip to main content
Grilled Watermelon Panzanella Salad with Chicken

Grilled Watermelon Panzanella Salad with Chicken

Prep time 10 minutes
Cook time 30 minutes
Ready in 40 minutes
Makes 6-8 servings


  • 3/4 cup extra virgin olive oil (plus additional for chicken and watermelon)
  • 1 cup balsamic vinegar
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 medium loaf Italian bread, cut into chunks
  • 1.5 pounds boneless, skinless chicken breast
  • 1/2 of medium seedless watermelon, cut into 1 inch crescent slices
  • 2 pounds tomatoes, diced
  • 1 cup fresh basil, torn
  • 1 cup crumbled feta cheese
  • Additional salt and pepper to taste


1. Preheat oven to 350 degrees. Light a grill to medium high heat.
2. In a medium bowl, combine the 3/4 cup extra virgin olive oil, balsamic vinegar, kosher salt and black pepper with a whisk.
3. Toss the bread chunks in half of the balsamic vinaigrette. Spread the bread chunks out on a sheet pan and toast in the oven for 15 minutes. Remove sheet pan from oven and set aside.
4. Blot chicken breasts with a paper towel and rub with a little olive oil. Season both sides with salt and pepper. Place the chicken on the hottest part of the grill and cook both sides for 6 minutes.
5. Internal temperature of chicken should reach 165 degrees F. Remove the chicken breasts from the grill and set on a plate to rest.
6. Rub olive on both sides of each watermelon crescent. Place watermelon flat on the grill. Grill each side for 3 minutes, then remove from grill. You may need to do this step in batches.
7. Cut the chicken breasts and watermelon into chunks.
8. Pour the toasted bread into a large bowl. Add the grilled chicken, grilled watermelon, tomatoes, basil, feta cheese and remaining balsamic vinaigrette. Toss until well mixed. Season to taste with salt and pepper and serve immediately.
Recipe by Jenny Bullistron of