Recipe courtesy of Valerie Bertinelli
Everything Bagel Panzanella Salad
Getting reviews...
- Level: Easy
- Total: 50 min
- Active: 20 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 242
- Total Fat
- 12 g
- Saturated Fat
- 2 g
- Carbohydrates
- 27 g
- Dietary Fiber
- 2 g
- Sugar
- 7 g
- Protein
- 7 g
- Cholesterol
- 6 mg
- Sodium
- 419 mg
- Level: Easy
- Total: 50 min
- Active: 20 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 242
- Total Fat
- 12 g
- Saturated Fat
- 2 g
- Carbohydrates
- 27 g
- Dietary Fiber
- 2 g
- Sugar
- 7 g
- Protein
- 7 g
- Cholesterol
- 6 mg
- Sodium
- 419 mg
Ingredients
Directions
- Preheat the oven to 350 degrees F. Add the bagel cubes to a rimmed baking sheet and toss with 2 tablespoons of olive oil. Bake until the bread is toasted, about 15 minutes. Remove from the oven and let cool slightly.
- Meanwhile, add the vinegar, mustard, garlic, shallot, the remaining 4 tablespoons olive oil and 1/2 teaspoon each salt and pepper to a large serving bowl and whisk to combine. Add the tomatoes, fennel and onion. Toss to coat everything in the dressing and let sit at room temperature for 15 minutes.
- Once the bread is slightly cooled and the vegetables have marinated in the dressing, add the cucumber, basil and mozzarella pearls and reserved fennel fronds. Toss to combine.
