Watermelon Panzanella with Feta | Fresh Summer Bread Salad

Cut the ciabatta into bite-sized cubes. Toast in a pan with 1 tbsp olive oil until golden brown and crispy, then set aside to cool.

Peel the watermelon and cut into approx. 2 cm cubes. Halve the cherry tomatoes, slice the red onion into fine strips, and crumble the feta.

For the dressing, mix the remaining olive oil (2 tbsp) with the white balsamic vinegar, salt, and freshly ground black pepper.