Name: Challah Panzanella Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 3 cups leftover challah (cut into large cubes); ¼ cup plus 2 tablespoons extra virgin olive oil; ¼ cup balsamic vinegar; 3 tomatoes (diced); 1 garlic clove (thinly sliced); 1 red onion (thinly sliced); 1 cucumber (seeded and sliced); 1 cup fresh basil leaves (torn); Sea salt; Freshly ground black pepper

Challah Panzanella Salad

The classic Cucina Povera, Italian for Poor Kitchen, where nothing is wasted, recipe that cleverly utilizes leftover bread takes on a Jewish twist with leftover challah as a stand-in for the artisan Italian loaf.

Challah Panzanella Salad

Prep Time 15

Cook Time 10

Total Time 25

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Servings

Ingredients

3 cups leftover challah cut into large cubes
¼ cup plus 2 tablespoons extra virgin olive oil
¼ cup balsamic vinegar
3 tomatoes diced
1 garlic clove thinly sliced
1 red onion thinly sliced
1 cucumber seeded and sliced
1 cup fresh basil leaves torn
Sea salt
Freshly ground black pepper

Instructions

Preheat oven to 350°F. Line a baking sheet with parchment paper.
Toss cubed challah on the prepared sheet with 2 tablespoons evoo and toast for 5 to 10 minutes until lightly golden brown.
Add vinegar to a large bowl. Add tomatoes and garlic, toss, and marinate for 5 minutes.
Add onion and cucumber to bowl and mix to combine with tomato-vinegar mixture. Add ¼ cup of evoo and toss. Add challah, torn basil leaves, salt and pepper and toss together. Serve immediately.