Summer Panzanella Salad

Recipe | Summer Panzanella Salad | Bruegger's Bagels

Ingredients

  • 2 Bruegger’s Pretzel bagels, chopped into 1 in pieces*
  • 1 tsp garlic powder
  • 5 tbsp extra virgin olive oil
  • 3 tbsp balsamic vinegar
  • 1/4 tsp kosher salt
  • 1/8 tsp freshly ground black pepper
  • 1-1/4 cup Roma tomatoes, diced
  • 8 oz fresh mozzarella, diced
  • 3/4 oz fresh basil, chopped
  • 1/2 small red onion, thinly sliced

Directions

  1. Spread chopped pretzel bagel onto a nonstick baking sheet.
  2. Mix together garlic powder and two tablespoons of olive oil in a small dish. Using a pastry brush, brush garlic and olive oil mixture onto the bagel pieces. Bake in a preheated 400F degree oven for 10 minutes until it’s lightly toasted. Let the seasoned bagel pieces cool to touch, about 15 minutes.
  3. Meanwhile, to make the dressing, whisk together remaining olive oil, balsamic vinegar, salt, and ground black pepper.
  4. Transfer bagel pieces into a large mixing bowl. Carefully mix in diced tomatoes, diced fresh mozzarella, chopped basil leaves, and sliced onions.
  5. Drizzle dressing on top. Toss to combine. Serve immediately.

Recipe by Annie of Frites & Fries blog.

*Bagel flavor available only for a limited time.

At Bruegger’s, we’re known for our kettle-cooked bagels and Vermont cream cheese. But we’re also on a quest to provide our guests with menu items that push the culinary boundaries. This recipe features signature staples available only at Bruegger’s Bagels, and hand-crafted with a creative twist that may be made easily at home. So, next time you stop by Bruegger’s for your morning coffee and bagel, grab a tub of cream cheese and a few extra bagels to create one of these masterpieces at home.

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