Challah Panzanella Salad

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The classic Cucina Povera, Italian for Poor Kitchen, where nothing is wasted, recipe that cleverly utilizes leftover bread takes on a Jewish twist with leftover challah as a stand-in for the artisan Italian loaf. 

  • Duration
  • Cook Time
  • Prep Time
  • 4 to 6Servings


  • 3 cups leftover challah, cut into large cubes
  • ¼ cup plus 2 tablespoons extra virgin olive oil, such as Colavita extra virgin olive oil
  • ¼ cup balsamic vinegar
  • 3 tomatoes, diced
  • 1 garlic clove, thinly sliced
  • 1 red onion, thinly sliced
  • 1 cucumber, seeded and sliced
  • 1 cup fresh basil leaves, torn
  • Sea salt
  • Freshly ground black pepper


1. Preheat oven to 350°F. Line a baking sheet with parchment paper.

2. Toss cubed challah on the prepared sheet with 2 tablespoons evoo and toast for 5 to 10 minutes until lightly golden brown.

3. Add vinegar to a large bowl. Add tomatoes and garlic, toss, and marinate for 5 minutes.

4. Add onion and cucumber to bowl and mix to combine with tomato-vinegar mixture. Add ¼ cup of evoo and toss. Add challah, torn basil leaves, salt and pepper and toss together. Serve immediately.