Everything Bagel Panzanella Salad | Vegan

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This Everything Bagel Panzanella Salad is a twist on the classic Italian “tomato-and-bread salad”—crispy everything bagel “croutons” drenched in tangy, juicy vegetables! Gluten-Free.

Say it with me, pan-zah-nell-uh…AKA the most delicious tomato-and-bread salad that you’re about to fall in love with. This Everything Bagel Panzanella Salad is a play on the classic Italian “salad” from the region of Tuscany, traditionally consisting of stale Tuscan bread that’s drenched in juicy vegetables like tomatoes and cucumbers. The juice from the veggies rehydrates the bread, making it both crispy and soaked in flavor!

Everything bagel panzanella salad with colorful tomatoes in large white bowl with wooden spoons

INGREDIENTS + INSPIRATION

Ingredients for Everything Bagel Panzanella Salad in small white bowls on marble background. Clockwise text labels read cherry tomatoes, everything bagel seasoning, basil, garlic, shallot, italian seasoning, cucumber, everything bagels, olive oil, red wine vinegar

We’re giving this Panzanella Salad a non-traditional (but very tasty) twist—instead of using plain Italian sourdough for our bread base, we’re using chopped everything bagels! Once the bagels get pan-fried in a little olive oil, they have the best texture: crispy on the outside, buttery & slightly chewy on the inside, with a garlicky aroma that just takes over your senses!

We’re also marinating our tomatoes in a quick & easy vinaigrette ahead of time, which will release more of the liquid in the tomatoes and ensure every single bite is packed with juicy flavor.

HOW TO MAKE EVERYTHING BAGEL PANZANELLA SALAD

Marinating cherry tomatoes in large white bowl next to photo of toasted everything bagel pieces pan-fried in a cast iron skillet

This Everything Bagel Panzanella Salad is the perfect hearty, yet still light & fresh summer side (especially if you’re dining al fresco!). Want to transform it into a heartier main dish? It’ll add almost no time 😉 Simply toss in any of your favorite white beans like cannellini, navy, or Great Northern beans. Chickpeas would also be a delicious addition to this recipe! Whether you’re bulking it up with beans or making this recipe as-is, the process is fuss-free and takes less than half an hour. Just follow these 3 simple steps:

  1. Shake the oil, vinegar, and seasonings in a jar until emulsified, then pour over the tomatoes, shallot, and garlic, and set aside to marinate.
  2. Warm some oil in a cast-iron pan, add the chopped bagels, and cook until each side has browned. Transfer the toasted bagel cubes to a paper towel-lined baking tray and set aside
  3. When ready to serve, quickly toss the bagel cubes, tomato mixture, cucumber, and basil in a bowl and sprinkle with Everything Bagel Seasoning. Enjoy immediately! 

Close-up photo of everything bagel pieces mixed with tomatoes, cucumber, and basil

Panzanella is perfect as a light main, (especially if you add the beans we talked about!) but it is typically enjoyed as a side dish. It’s delicious alongside other Italian-inspired eats like Eggplant Lasagna, Tempeh Marsala, or Mushroom Risotto. Because bread tends to get soggy quickly, this Everything Bagel Panzanella Salad is best enjoyed as fresh as possible! If you have any leftovers, I would recommend storing the bread and veggies separately. 

Everything bagel panzanella salad with colorful tomatoes and fresh basil in large white bowl

If you’re looking for more summer salad recipes, you’ll also love this Everything Bagel Potato Salad, this Summer Peach & Chickpea Salad, and this Mediterranean Chickpea Salad!

Finally, if you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I love seeing your delicious recreations 🙂

Print

Everything Bagel Panzanella Salad

Everything bagel panzanella salad with colorful tomatoes in white bread with wooden serving spoons on marble background

This Everything Bagel Panzanella Salad is a twist on the classic Italian “tomato-and-bread salad”—crispy everything bagel “croutons” drenched in tangy, juicy vegetables! Gluten-Free.

  • Author: Caitlin Shoemaker
  • Prep Time: 15 Minutes
  • Cook Time: 5 Minutes
  • Total Time: 20 minutes
  • Yield: Serves 4 to 6 1x
  • Category: Side
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegan
Scale

Ingredients

  • 1/4 cup extra virgin olive oil, divided
  • 1 tablespoon red wine vinegar
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 2 pounds (907 g) grape or cherry tomatoes, cut in half*
  • 1/4 cup (30 g) thinly sliced shallot
  • 23 cloves of garlic, crushed
  • 3 everything bagels, cut in half, then into bite-sized pieces
  • 1/2 English cucumber, quartered and thinly sliced
  • 1/2 cup fresh basil, roughly torn
  • 23 teaspoons Everything Bagel Seasoning
  • Black pepper, to taste

Instructions

  1. Marinate the Tomatoes: add 1 tablespoon of olive oil, the vinegar, Italian seasoning, and salt to a small jar and shake well, until emulsified. Add the tomatoes, shallot, and garlic to a medium-sized bowl and pour the marinade over top; mix well and set aside.
  2. Toast the Bread: Warm the remaining 3 tablespoons of olive oil in a large cast iron* pan over medium heat. Add the chopped bagels (Note: depending on the size of your pan, it might be best to do this in two batches. If so, only add half the oil to start, and the rest with the second batch). Cook for 2-3 minutes on each side, flipping once brown. Transfer the toasted bagel cubes to a baking tray lined with a paper towel, then set aside.
  3. Assemble: Once you are ready to serve, add the tomato mixture, bagels, cucumber, and basil to a large bowl and quickly toss. Sprinkle the top of the salad with Everything Bagel Seasoning, then serve immediately.

Notes

  • Tomatoes: this recipe will work with larger or heirloom tomatoes as well, just simply chop them into bite-sized pieces. I like to use a variety of tomato colors, but all read (or another color) will work too 🙂
  • Cast Iron pans are best for browning, but a coated dutch oven or stainless steel pan would work just as well. Nonstick pans are not great for browning, but will work in a pinch!
  • Serving: Panzanella salad is best served fresh, as the bread gets soggy over time. If you think you will have leftovers, I would recommend storing the bread separately, and only combining the portions that you think you will eat.

Keywords: panzanella salad, vegan panzanella salad, everything bagel salad, vegan summer salad recipes

About the Author

Hey there, I’m Caitlin! I make easy-to-follow, wholesome, and budget-friendly vegan recipes that are mostly gluten-free and refined sugar-free. I’m also an avid yogi, love the great outdoors, am chocolate-obsessed, and enjoy eating almond butter straight off of the spoon.

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