Everything Bagel “Fattoush” Salad with Za’atar Cheeseballs

Micah Siva Micah Siva
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There’s a misconception that salads are boring, lifeless, and sad bowls of green lettuce. It doesn’t have to be that way. This lettuce-free salad is inspired by the tomato and cucumber salads served in Israeli cuisine, but it is in a league of its own, with crunchy bagel croutons (hint: let them sit in the dressing to soften slightly, and use them to scoop the salad!), and creamy bite-size za’atar-spiced cheeseballs made with soft vegan cheese or goat cheese. It is a crave-worthy salad that is anything but ordinary.

25m 6
Easy Vegetarian Pescatarian Parve

Contains: Gluten, Wheat, Sesame

Directions

Make the Croutons

  1. Preheat the oven to 350 degrees Fahrenheit. Line a sheet pan with Gefen Parchment Paper.

  2. In a medium bowl, toss the bagel slices, olive oil, and everything bagel spice until combined.

  3. Transfer the slices to the prepared sheet pan and toast for 10 minutes.

Make the Cheeseballs

  1. While the bagel slices are toasting, use a half-teaspoon measure to scoop the soft cheese into balls.

  2. Place the za’atar in a shallow dish. Roll the balls of cheese in the za’atar to coat. Set aside.

Make the Salad

  1. In a serving bowl, combine the cucumber, cherry tomatoes, onion, parsley, lemon zest, lemon juice, and olive oil. Season with salt and pepper.

  2. Top the salad with the bagel croutons and cheeseballs. Serve immediately.

About

Notes:
To prepare in advance, combine the vegetables and dressing and store in an airtight container in the refrigerator. Just before serving, toss the dressed vegetables with the bagel croutons and cheeseballs.

The cheeseballs can be made up to one week in advance and refrigerated in an airtight container.
Store the bagel croutons in an airtight container at room temperature for up to three days.

Description:
Recipe excerpted from Nosh: Plant-Forward Recipes Celebrating Modern Jewish Cuisine. Purchase on Amazon.

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