Everything Bagel Panzanella Salad
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 242
- Total Fat
- 12
- Saturated Fat
- 2
- Carbohydrates
- 27
- Dietary Fiber
- 2
- Sugar
- 7
- Protein
- 7
- Cholesterol
- 6
- Sodium
- 419
- Total: 50 min
- Active: 20 min
Ingredients
3 unsliced everything bagels, cubed into 1 1/2-inch pieces (about 6 cups)
6 tablespoons extra-virgin olive oil
1/3 cup red wine vinegar
1 teaspoon Dijon mustard
1 garlic clove garlic, grated
1 shallot, finely chopped
Kosher salt and freshly ground black pepper
3 vine-ripe tomatoes, cut into 1 1/2-inch pieces
Half a bulb of fennel, sliced and fronds reserved for garnish
Half a sweet onion, sliced
2 Persian cucumbers, quartered and sliced into 1/3-inch pieces
1 cup fresh basil leaves, torn
1/2 cup mozzarella pearls
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.