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Challah Panzanella Salad

Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
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Servings

4 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.