| Level: | Easy |
| Total: | 50 min |
| Active: | 20 min |
| Yield: | 8 servings |
Ingredients
- 3 unsliced everything bagels, cubed into 1 1/2-inch pieces (about 6 cups)
- 6 tablespoons extra-virgin olive oil
- 1/3 cup red wine vinegar
- 1 teaspoon Dijon mustard
- 1 garlic clove garlic, grated
- 1 shallot, finely chopped
- Kosher salt and freshly ground black pepper
- 3 vine-ripe tomatoes, cut into 1 1/2-inch pieces
- Half a bulb of fennel, sliced and fronds reserved for garnish
- Half a sweet onion, sliced
- 2 Persian cucumbers, quartered and sliced into 1/3-inch pieces
- 1 cup fresh basil leaves, torn
- 1/2 cup mozzarella pearls
Instructions
- Preheat the oven to 350 degrees F. Add the bagel cubes to a rimmed baking sheet and toss with 2 tablespoons of olive oil. Bake until the bread is toasted, about 15 minutes. Remove from the oven and let cool slightly.
- Meanwhile, add the vinegar, mustard, garlic, shallot, the remaining 4 tablespoons olive oil and 1/2 teaspoon each salt and pepper to a large serving bowl and whisk to combine. Add the tomatoes, fennel and onion. Toss to coat everything in the dressing and let sit at room temperature for 15 minutes.
- Once the bread is slightly cooled and the vegetables have marinated in the dressing, add the cucumber, basil and mozzarella pearls and reserved fennel fronds. Toss to combine.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 242 |
| Total Fat | 12 g |
| Saturated Fat | 2 g |
| Carbohydrates | 27 g |
| Dietary Fiber | 2 g |
| Sugar | 7 g |
| Protein | 7 g |
| Cholesterol | 6 mg |
| Sodium | 419 mg |
Reviews
I have made this several times. My family loves it. Perfect summer time side dish!
This is not too heavy of a salad as was posted by someone earlier. They gave it one star because it “sounded “ heavy. I actually have made this salad numerous times and it is enjoyable any season. Geez people if you didn’t make it don’t rate it.
Made this for dinner tonight and served it with a grilled chicken breast. Loved the tang from the vinaigrette. It really tied all the vegetables together. I used day old French bread and I used a garlic infused olive oil, which added a nice flavor to the toasted bread croutons. I will definitely make this again. It was simple to make, very flavorful and filling.
Too heavy for Summer. Pass on making this recipe.
Wonderful dish quick and easy love it
My husband took this to work and it was a huge hit with the guys. I’ll be making this quite often. Refreshing, delicious summer salad.
This was amazing and despite their hesitation regarding the fennel, even my kids loved it! It was also fun that we prepared it all together (12 & 15 yo, so able to help chop with supervision)!