A SERIOUS SUMMER PANZANELLA

 

I love carbs. I love fresh produce. I love Panzanella....bread salad which traditionally consists of day old bread but here I reinvented it with whole wheat bagels...that's what happens when your husband owns a bagel store.

 

 

And throw in a trip to the local farmer's market on Saturday morning which is brimming with heirloom tomatoes in every color imaginable and you've got yourself a serious salad.

 

 

WHOLE WHEAT BAGEL PANZANELLA WITH HEIRLOOM TOMATOES 

3 cups rough chopped heirloom tomatoes

2 bagels, torn into bite sized pieces and toasted 

2 cloves garlic, minced 

half of a small red onion sliced thin 

fresh basil 

1/3 cup of red wine vinegar 

2/3 cup extra virgin olive oil 

salt and pepper to taste 

 

 

Tear the bagels into bite sized pieces, if fresh toast them at 300 degrees until they dry out a little. If they are day old, proceed to mixing the garlic, olive oil and vinegar with a pinch of salt and pepper in the bottom of a large mixing bowl.  Add the chopped tomatoes with the juice from the cutting board. Add the red onion and place in fridge for 30 minutes if you have the time, this let's the flavors marry and the salt will pull some of the liquid from the tomatoes adding to the dressing.

Toss in the bagels, stir well to combine and coat the bagels with the dressing. Let it sit for up to an hour before serving, sprinkle with fresh basil leaves torn in to pieces. Enjoy! 

 

Cheers! 

Catherine