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Challah Panzanella Salad

Yields4 ServingsPrep Time15 minsCook Time10 minsTotal Time25 mins

Panzanella is a type of salad made with stale or toasted bread blended with a variety of vegetables. Vinaigrette softens the bread without making it soggy, just make sure to make it soon before serving!

Challah Panzanella Salad

 3 cups leftover challah, cut into large cubes
 ¼ cup plus 2 tbsp Colavita Extra Virgin Olive Oil
 ¼ cup Colavita Balsamic Vinegar
 3 tomatoes, diced
 1 garlic clove, thinly sliced
 1 red onion, thinly sliced
 1 cucumber, seeded and sliced
 1 fresh basil leaves
 Sea salt
 Freshly ground black pepper

Prehear oven to 350˚F. Line a baking sheet with parchment paper.


Toss cubed challah on the prepared sheet with 2 tbsp EVOO and toast for 5-10 minutes until lightly golden brown.


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


Add onion and cucumber to the bowl and mix to combine with the tomato-vinegar mixture. Add 1/4 cup of EVOO and toss. Add challah, torn basil leaves, salt, and pepper. Serve immediately.

Nutrition Facts

Servings 4