Everything Bagel Tomato Panzanella

A recipe from Alexis deBoschnek's new book, Nights and Weekends.

ICYMI, I chatted with Alexis deBoschnek about the inspiration behind the new book, how growing up in The Catskills influences her cooking style, and brainstorming fresh ideas. Today, I have a recipe from her new book, Nights and Weekends, a book offering a solution to the daily dilemma of what to make for dinner, offering recipes that are eminently achievable for every time and effort constraint. This Everything Bagel Tomato Panzanella is quick and simple, and shines when tomatoes are in season, which if you’re in the Northern Hemisphere, should be hitting right about now. Get thee to a farmers’ market and enjoy! 🍅

Everything Bagel Tomato Panzanella

Come summertime, there’s no shortage of panzanellas parading through my kitchen. This version is like a deconstructed bagel, minus the smoked salmon. To really lean into the bagel of it all, I’ve utilized everything bagel spice in the dressing, which does the heavy lifting in terms of adding a more complex flavor. Drizzled over tomatoes, shaved fennel, red onion, and crispy, craggy pieces of fried bread, this panzanella is everything I want in a summer salad.

Serves 4

½ cup full-fat sour cream

Zest and juice of 2 lemons (about ¼ cup juice)

2 tablespoons everything bagel spice blend, plus more for serving

1 ½ teaspoons kosher salt, plus more to taste

2 cups cherry tomatoes, halved

1 large fennel bulb, stalks removed, bulb thinly sliced

1 small red onion, thinly sliced

2 tablespoons extra-virgin olive oil

3 cups roughly torn sourdough bread

½ cup coarsely chopped fresh dill

Combine the sour cream, lemon zest, lemon juice, everything bagel spice blend, and 1⁄2 teaspoon of the salt in a glass measuring cup and whisk until smooth.

Combine the tomatoes, fennel, red onion, and remaining 1 teaspoon salt in a medium bowl and stir. Let sit for at least 5 minutes at room temperature.

Heat the olive oil in a large pan over medium heat. When the oil begins to shimmer, add the bread and cook, stirring occasionally, until golden brown on all sides, 5 to 6 minutes. Transfer the bread to a serving platter and season with salt.

Add the tomatoes, fennel, red onion, and dill to the serving platter and toss to combine. Drizzle the dressing on the panzanella and sprinkle more everything bagel blend on top. Serve immediately.

Notes: To make your own everything bagel seasoning, combine 1 tablespoon poppy seeds, 1 tablespoon toasted sesame seeds, 1 tablespoon dried garlic, 1 tablespoon dried onion, and 2 teaspoons coarse salt. I’ve opted for cherry tomatoes since they’re bite-size, but you can chop up any in-season tomatoes. The dressing can be made up to 3 days in advance and stored in an airtight container in the refrigerator. The tomatoes, fennel, and red onion can be sliced and salted and left to rest, covered, at room temperature for up to 8 hours. Just be sure to drain any excess liquid that may have pooled in the bottom of the bowl. Once assembled, the salad is best eaten immediately.

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