Pumpernickel & Cucumber Panzanella Salad with Everything Bagel Seasoning

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That delicious bread from the local bakery or farmer’s market you’ve been eyeing? This is the recipe to use it for. I’ve found that lightly toasting bread brings out all its depth and complexities so you can really appreciate a beautiful local loaf. Here I used a pumpernickel rye bread I found in Vermont that was full of seeds. I could not eat enough of these toasted croutons! Bonus points: This works beautifully with slightly stale bread- so come Thursday when you realize you still have some left over from the weekend, this should be your go to.

While you can use any type of bread, I loooove pumpernickel bread. Combined with cucumber, everything bagel seasoning, and tomatoes, this almost reminds me of a classic breakfast bagel combo. You could also easily add in goat cheese and smoked salmon here for the works.

Pumpernickel & Cucumber Panzanella Salad with Everything Bagel Seasoning

  • 3 cucumbers, diced

  • 2 heirloom tomatoes, diced

  • 1/2 red onion, sliced thinly

  • 1/2 loaf pumpernickel bread, roughly chopped

  • 1/4 cup champagne vinegar

  • 1/4 cup to 1/2 cup extra virgin olive oil (high quality if possible) **see note below

  • 1 teaspoon minced garlic

  • 1/2 teaspoon dijon mustard

  • 1/2 teaspoon sea salt

  • big pinch black pepper

  • everything bagel seasoning

Combine champagne vinegar, olive oil, garlic, dijon mustard, sea salt, and pepper in a blender or bowl and whisk to thoroughly combine.

Put a large skillet (preferably cast iron, as it’s easier to control the temp) over medium heat and place a tablespoon of olive oil to generously coat the bottom of the pan. Add in bread and saute, tossing occasionally, until golden brown (about 5 minutes). Set aside to let cool slightly.

Toss bread, tomato, cucumber, & red onion in a large bowl. Drizzle in dressing- I don’t usually pour it all at once, but add some, toss, and taste (just in case you don’t need it all- no one wants a salad drowning in dressing!). Season with everything bagel seasoning and serve.

This lasts about 1-2 days in an airtight container. It you’re planning on having leftovers, don’t dress the salad until right before serving.

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