Another quick dinner inspired from the list of 101 easy salads from Mark Bittman, this salad is great for a weekend brunch treat or weeknight dinner. Panzanella is generally a Tuscan bread salad made from stale bread and spring/summer vegetables, but here it gets the brunch treatment swapping out the day old bread with day old bagels–the remaining ingredients are all the lovely things that go with lox and bagel: cucumber, tomato, red onion, lots of dill, a few capers. (Leave the capers alone if you’re really avoiding salt–or use a very small amount!).
I love poppy seed and sesame seed bagels, but you can use plain or everything (or onion, etc.).
Lox and Bagel Panzanella
- 2 bagels, diced into 1/2 inch cubes
- 8 oz smoked salmon or gravlox, diced
- 1 small red onion, diced
- 1 cucumber, seeded and diced
- 1 pint of cherry tomatoes, halved
- 1-2 teaspoons capers, drained
- 1 bunch dill, chopped
- 1 lemon, juiced
- olive oil
1. Preheat the oven to 400. Toss the diced bagels with a couple tablespoons of olive oil and season with a dash of salt and pepper. Toast the bagels in the oven until they’re golden brown (about 10 minutes), shaking the pan around every few minutes. Let the bagel croutons cool.
2. Assemble the salad (lox, vegetables, dill, capers, bagel croutons) and toss with a little lemon juice and olive oil (to taste). Serve immediately.