EVERYTHING BAGEL PANZANELLA SALAD

Everything Bagel Panzanella Salad image

Provided by Valerie Bertinelli

Time 50m

Yield 8 servings

Number Of Ingredients 13

Previous Next

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

Steps:

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.