Everything Bagel Panzanella
Torn bagel toasted into croutons, ripe tomatoes, cucumber, red onion and a sharp dressing. A summer salad that uses the seeded topping as seasoning.
- Prep
- 20 min
- Cook
- 15 min
- Total
- 35 min
- Serves
- 4
Ingredients
Four as a side, two as lunch.
- ThinSlim 3 ThinSlim Foods Zero Net Carb Bagels Everything, torn into bite sized pieces
- 3 tbsp olive oil, for the croutons
- 1 1/2 lb ripe tomatoes, cut into large chunks
- 1 English cucumber, halved and sliced thick
- 1/2 small red onion, sliced thin
- 1/3 cup olive oil
- 3 tbsp red wine vinegar
- 1 garlic clove, grated
- 1 tsp Dijon mustard
- 1/2 cup torn basil leaves
- 4 oz feta or fresh mozzarella, torn
- Kosher salt and black pepper
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Made with ThinSlim. Figures are the product label, not the finished dish.
Swap it
- Bagel Chips Original $5.99
- Bread Seeded $9.49
Method
- Heat the oven to 375F. Toss the torn bagel pieces with 3 tbsp olive oil and a pinch of salt and spread them on a sheet pan.
- Bake 12 to 15 minutes, tossing once, until they are dry through and crisp at the edges, not just browned on top. Break one open to check. Cool on the pan.
- Put the tomato chunks in a colander set over a bowl, salt them with 1 tsp salt and leave them 15 minutes. Keep the juice that collects.
- Whisk the collected tomato juice with the 1/3 cup olive oil, vinegar, garlic, mustard and plenty of pepper.
- Soak the red onion slices in cold water 10 minutes, then drain and pat dry.
- Toss the tomatoes, cucumber and onion with two thirds of the dressing and leave 10 minutes.
- Add the croutons and the rest of the dressing, toss and leave exactly 10 minutes more, no longer.
- Fold through the basil and cheese and serve.
Tips
Ten minutes, then eat. Classic panzanella wants stale wheat bread that can sit in dressing for half an hour. These croutons soften much faster, so the window between crisp and soggy is short. Dress it last and bring it to the table.
Bake the croutons dry all the way through, not just brown. A piece that is still soft in the middle turns to paste on contact with the dressing.
The everything topping is your seasoning. Go easy on extra salt in the dressing until you have tasted it.
Croutons keep three days in an airtight container and are worth making on their own for soups and salads. Bagel Chips Original are the shortcut if you do not want to bake.
Bake the croutons dry all the way through, not just brown. A piece that is still soft in the middle turns to paste on contact with the dressing.
The everything topping is your seasoning. Go easy on extra salt in the dressing until you have tasted it.
Croutons keep three days in an airtight container and are worth making on their own for soups and salads. Bagel Chips Original are the shortcut if you do not want to bake.