### TranslatedIngredients: 1 Baguette - sliced into 4,1/2 teaspoon Garlic powder,1/4 cup Extra Virgin Olive Oil,2 cups Watermelon - diced,1 cup Cucumber - diced,1 Red onion - finely chopped,1/2 cup Spinach - baby spinach if available,1/8 cup Balsamic Vinegar,1/8 cup Black olives - pitted and halved,Salt and Pepper - to taste ### PrepTimeInMins: 10 ### CookTimeInMins: 15 ### TotalTimeInMins: 25 ### Servings: 4 ### Cuisine: Italian Recipes ### Course: Appetizer ### Diet: Vegetarian ### TranslatedInstructions: To begin making the Watermelon Panzanella Salad, preheat oven to 220 C.Cut the bread to croton sized pieces. Drizzle with some olive oil and garlic powder, stir well to combine.On a baking sheet spread the olive oil tossed bread, place it in the preheated oven and bake for 8 to 10 minutes or until the bread is crisp and golden brown in colour.Once done, remove from the oven and keep the bread aside to cool and crisp completely. The bread will continue to get crisp once it gets out of the oven. The next step is to bring all the Watermelon Panzanella Salad ingredients together.In a mixing bowl add all the other ingredients like the watermelon, cucumber, red onions, spinach, balsamic vinegar, black olives, salt and pepper and toss well until combined. Add cooled and toasted crisp bread and stir well and serve.Serve the Watermelon Panzanella Salad as a quick weeknight side dish for dinner or even as an appetizer for your parties along with Tomato & Beetroot Soup and Pizza Pinwheels.
