Watermelon Panzanella with Fresh Mint | Dana White Nutrition

Ingredients

• 4 thick slices day-old bread, cubed (preferably whole grain)
• 3 tablespoons extra-virgin olive oil, divided
• 3 cups cubed watermelon
• 1 medium tomato, chopped
• 1/4 red onion, thinly sliced
• 1 cup chopped cucumber
• 2 tablespoons chopped fresh mint
• ¼ cup crumbled feta cheese
• ½ teaspoon lemon zest
• Juice of ½ a lemon
• Kosher salt
• Freshly ground black pepper