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Toasted Bagel Tomato Panzanella Summer’s last hurrah, in a salad (bc I’m not ab…

✨Toasted Bagel Tomato Panzanella ✨
Summer’s last hurrah, in a salad (bc I’m not about to let it go just yet 😭). This panzanella salad is a little twisty because it has BAGELS as the bread. And I know you have some leftover bagels from Sunday brunch 🤤 you need to use up… or hey, just an excuse to buy more bagels!
The recipe is down below so make sure to save/share/tell your friends. 🤗 Let me know down below what else you’re dying to make this summer. For me, I still need to make some homemade popsicles!
The deets (serves 2): preheat oven to 420°F/215°C. Cube 1-2 bagels and toss with 1 tablespoon olive oil and salt. Spread on a baking sheet and bake for 7-10 minutes or until the edges get crispy. Set aside to cool.
Meanwhile, slice 2-3 good fresh tomatoes into wedges (can substitute a big handful of cherry tomatoes, one peach into thin slices, and 1/4 medium red onion and add to a bowl. Season with salt and pepper and toss, letting sit for 5 minutes or so for the juices to come out. Add 1-2 tablespoons good quality olive oil, 1/2-1 tablespoons red wine vinegar, and a handful of fresh basil, thinly sliced. At this point, add whatever cheese you like (I used grilled halloumi but feel free to add mozzarella, burrata, or feta). Add your bread cubes and toss to combine. EAT
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