“Free-From” Panzanagel Salad

Prep Time: 15 minutes // Bake Time: 40 minutes

Directions:

  1. Preheat the oven to 375 degrees.
  2. Microwave the bagels slightly to thaw (60-90 seconds)
  3. Slice the bagels into chunks, and arrange on a baking sheet.
  4. Bake for 10 minutes until the bagel chunks are crisp and slightly browned.
  5. Pull the bagels from the oven, and let them cool for 15 minutes.
  6. In a separate bowl, combine the tomatoes, bagels and onions.
  7. In a small bowl, whisk together the garlic, vinegar and extra virgin olive oil.
  8. Pour liquid mixture over the bagel salad and sit for 30 minutes.
  9. Add the basil, season with salt and pepper to taste.

Ingredients:

For The Croutons


4 Greater Knead Plain bagels

1/2 c. avocado oil

2 tsp. salt

2 tsp. garlic powder


For The Salad


4 large vine tomatoes, cut into cubes or wedges

1 1/4 c. thinly sliced red onions

2 tsp. minced garlic

1/4 c. red wine vinegar

1/2 c. Italian extra virgin olive oil

1/2 c. freshly chopped basil

Ingredients:

For The Croutons


4 Greater Knead Plain bagels

1/2 c. avocado oil

2 tsp. salt

2 tsp. garlic powder


For The Salad


4 large vine tomatoes, cut into cubes or wedges

1 1/4 c. thinly sliced red onions

2 tsp. minced garlic

1/4 c. red wine vinegar

1/2 c. Italian extra virgin olive oil

1/2 c. freshly chopped basil

Directions:

  1. Preheat the oven to 375 degrees.
  2. Microwave the bagels slightly to thaw (60-90 seconds)
  3. Slice the bagels into chunks, and arrange on a baking sheet.
  4. Bake for 10 minutes until the bagel chunks are crisp and slightly browned.
  5. Pull the bagels from the oven, and let them cool for 15 minutes.
  6. In a separate bowl, combine the tomatoes, bagels and onions.
  7. In a small bowl, whisk together the garlic, vinegar and extra virgin olive oil.
  8. Pour liquid mixture over the bagel salad and sit for 30 minutes.
  9. Add the basil, season with salt and pepper to taste.

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