Skip to main content

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.

For best results, use a great quality extra virgin olive oil. We love Colavita!

  • Duration
  • Cook Time
  • Prep Time
  • 4 to 6Servings


  • 3 cups leftover challah, cut into large cubes
  • ¼ cup plus 2 tablespoons extra virgin olive oil, such as Colavita
  • 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


1. Preheat oven to 350°F. Line a baking sheet with parchment paper.

2. Toss cubed challah on the prepared sheet with 2 tablespoons evoo and toast for 5 to 10 minutes until lightly golden brown.

3. Add vinegar to a large bowl. Add tomatoes and garlic, toss, and marinate for 5 minutes.

4. 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.

Want recipes like this delivered straight to your inbox? Sign up now for Jamie Geller's Weekly Newsletter.