Everything Bagel Panzanella
This panzanella celebrates all of the flavors and textures of an everything bagel platter, while still providing a sensible weeknight dinner.
Servings: 2 servings
Ingredients
- 1 plain bagel diced or torn into bite-sized pieces
- 2 ounces cream cheese diced
- 4 ounces smoked salmon see notes
- 2 tablespoons everything seasoning see notes
- 8 ounces cherry tomatoes halved
- 1 baby cucumber diced
- 1 shallot thinly sliced
- 1 tablespoon capers
- 1 tablespoon red wine vinegar
- 1-2 tablespoons olive oil
Instructions
- Preheat the oven to 325 degrees.
- In a large bowl, combine the shallots, tomatoes, vinegar, and 1 tablespoon of the everything seasoning. Toss to combine, and set aside for at least 10 minutes.
- Spread the diced bagel in an even layer on a sheet pan. Toast the bagel pieces in the oven for 10-15 minutes, or until the edges start to turn golden. Remove from the oven and allow to cool.
- Combine the toasted bagel pieces, cucumbers, capers, and salmon to the bowl with the tomatoes and shallots. Flake the salmon into large pieces with a fork or your fingers as you add it to the bowl. Drizzle in 1-2 tablespoons of olive oil and toss to combine. Season with additional salt, pepper, or olive oil if needed.
- Divide the salad between two plates. Top with the diced cream cheese and remaining everything seasoning. Enjoy!
Notes
- Any type of smoked or cured salmon will work in this salad! If you don’t like smoked salmon, a fresh salmon filet will work well also.
- I used this recipe for the everything seasoning:
- 1 Tablespoon sesame seeds
- 1 Tablespoon poppy seeds
- 1 Tablespoon dried minced onion
- 2 teaspoons dried minced garlic
- 1 teaspoon salt