*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
DELICIOUS! I used grape tomatoes and added only 1/2 the bagel chips in with the other ingredients and dressing, and the other 1/2 right before serving to keep some crunch in there. I could not bring myself to add a full tablespoon of dried basil in the dressing (I'm not a super huge fan of dried basil), so I did reduce that to only about 1/4 teaspoon, and that was perfect for us. This really did taste just like bruschetta! I will def be making this often over the summer~YUM!!!! Thanks for sharing. :)
Unbelievably good!! I doubled this recipe for a group of 10 tonight and it was the highlight of the meal. I recommend whisking the dressing ingredients separately (olive oil vinegar minced garlic dried basil salt & pepper) and then mixing the dressing into the tomatoes etc. Chill at least 2 hours! Don't be deterred by the addition of dried basil -- it serves a purpose of being a concentrated taste as well as making pretty little specks on the mozzarella cubes. This is definitely one of my new contributions to any "potluck"!
I really enjoyed this which I made exact to the recipe, as always. However, while I was eating it, I knew it could be MUCH better with just one or two slight changes. First of all, with so few ingredients, those ingredients need to be best quality, and/or fresh! I'm making it again tonight, and I'm using home-grown Roma tomatoes & fresh Basil. Did you know that the more you cut from your basil plant the better it grows!!! Two, nix the Red-wine vinegar, & use Basalmic vinegar (the best grade you can find, 5 medallions or better. AND, use that bottle ONLY for this type of fresh presentation!). The last change I will make is a personal choice only, & that's because I really disliked the bagel chips. So, I'm making bread cubes using Chef John's method (see Chef John's Panzanella Salad for the technique to make bread cubes that don't get soggy!). So that's it, for me. Thanks Steph, for sharing a great salad, and Blessings!!!
I've been making Panzanella for YEARS (which is what this is except it uses bagel chips instead of stale italian bread) Really good with cucumbers in it as well. I've also added prosciutto or pepperoni or other italian meats if I have them. Love it! Thanks for sharing! I'll definitely try it with the bagel chips!
I left the onions out for my kids. I did not have fresh basil so I used Lighthouse basil which is freeze dried and very close to fresh and easy to keep on hand. My family loved the salad and to my dismay there were NO leftovers for my lunch!??
WOW - we LOVED this salad! I took the ingredients up to the lake and when I got ready to put the salad together I realized I had bought garlic pita chips rather than bagel chips. They still worked great in the salad. I mixed up the salad about 30 minutes before dinner and added the chips about 15 minutes before dinner time. We have fresh tomatoes and basil growing in our garden so I know this fantastic salad will be made numerous times over this summer. Thank you Steph Barber for sharing your recipe.