Everything Bagel Brunch Panzanella Salad Recipe

"Yes, I am stealing the basic recipe from Bobby Flay. I have made a similar one for years; but, I loved his 'bagel' croutons he added - basically, making it a panzanella salad. So, I'm keeping some of my basics (tomato, egg, and radish); and, keeping some of his basics - and, making one killer salad. I just made this for a friend ... and, RAVE reviews. There is a bit of chopping; and, you need to make the bagel croutons - but, nothing difficult. This is a perfect dish for a Weekend Brunch. Serve with mimosas, bloody mary's, good coffee; and ... a fruit salad on the side. This would make a great Mothers/Fathers Day, Valentines Day, Birthday; or just a brunch for that special someone. And, it is perfect to entertain with!!"

Step by Step Method

Step 1

Eggs ... You can use any method you like; but, I like to start them in cold water - bring to a boil - then, turn off the heat, cover; and, set for 12 minutes. Cool by rinsing under cold water. Peel and chop. These can easily be made ahead of time.

Step 2

Vinaigrette ... Add everything to a small bowl, and whisk to combine. I actually like to use a mason jar or small tupperware container, and just shake. Make sure to season with salt and pepper to your liking. This is also great to make ahead - a couple of hours is perfect.

Step 3

Crouton Note: First, I like to cut the bagels into cubes and transfer to a sheet pan (lined with parchment paper or foil), uncovered. Let them set on the counter over night, or all day to dry. Stale bread makes the best croutons.

Step 4

Croutons ... Add the bagel cubes to a large bowl, drizzle with olive oil, and toss to coat. Then, add the poppy seeds, sesame seeds, garlic and onion powder, salt, and pepper; and, toss again. Return the bagel pieces to the sheet pan, and spread out in a single layer. Bake in a 350 degree oven, middle shelf, until lightly golden brown. This should take about 7-10 minutes. These also can easily be made in advance. They keep well in a tupperware container; or a ziploc bag.

Step 5

Cucumbers and Salad ... Even though you are using a seedless cucumber; I still like to cut the cucumber in half lengthwise - and lightly scoop out any seeds - then dice. I do not peel mine.

Step 6

Add the cucumbers, all the other salad ingredients; including most of the vinaigrette to a serving bowl; and toss until everything is combined. I don't like to overdress my salads; but, the bread will soak up a lot of the vinaigrette. So, let it set 5 minutes; then, check again ... you may want to add the remaining vinaigrette. NOTE: If you freeze the cream cheese for 15-20 minutes, it is much easier to cut into cubes. Or you can even just tear all small pieces with your fingers or a spoon. You can use unflavored dental floss to cut soft cheese as well.

Step 7

Garnish, Finish, and Serve ... Garnish with the chopped egg, chives; and serve! This is a great brunch. Add a bloody mary or mimosa, fruit salad; and, ENJOY!! Perfect for a special holiday as well.