Please enter the email you’re using for this account.
Parve
Easy
25 Minutes
Diets 
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.
1 bagel, cut into 1/4-inch slices
1 and 1/2 tablespoon Tuscanini Extra-Virgin Olive Oil
1 tablespoon Pereg Everything Bagel Spice
1/2 cup goat cheese or soft vegan cheese, if preferred
2 tablespoons Pereg Za’atar
1 large English cucumber, diced
1 pint cherry tomatoes, quartered
1/2 medium yellow onion, finely chopped
2 cups chopped fresh parsley
1 and 1/2 teaspoons lemon zest
juice of 2 lemons
3 tablespoons Tuscanini Extra-Virgin Olive Oil
1/4 teaspoon Tuscanini Sea Salt
1/4 teaspoon black pepper
Preheat the oven to 350 degrees Fahrenheit. Line a sheet pan with Gefen Parchment Paper.
In a medium bowl, toss the bagel slices, olive oil, and everything bagel spice until combined.
Transfer the slices to the prepared sheet pan and toast for 10 minutes.
While the bagel slices are toasting, use a half-teaspoon measure to scoop the soft cheese into balls.
Place the za’atar in a shallow dish. Roll the balls of cheese in the za’atar to coat. Set aside.
In a serving bowl, combine the cucumber, cherry tomatoes, onion, parsley, lemon zest, lemon juice, and olive oil. Season with salt and pepper.
Top the salad with the bagel croutons and cheeseballs. Serve immediately.
Recipe excerpted from Nosh: Plant-Forward Recipes Celebrating Modern Jewish Cuisine. Purchase on Amazon.
How Would You
Rate this recipe?
Please log in to rate
Reviews