Everything Bagel Panzanella Salad
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.
- 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
- 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
- 2–3 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
- 2–3 teaspoons Everything Bagel Seasoning
- Black pepper, to taste
- 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.
- 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.
- 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.
- 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