Valerie Bertinelli's Everything Bagel Panzanella Salad | Valerie's Home Cooking

Valerie gives this Tuscan bread salad a brunch makeover using toasted bagels! Subscribe to #discoveryplus to stream more episodes of #ValeriesHomeCooking: http://discoverypl.us/2NeKVgd. Get the recipe ▶ https://foodtv.com/3rQo2jx Subscribe to Food Network ▶ http://foodtv.com/YouTube Valerie Bertinelli is more than a successful actress. She's a homegrown whiz in the kitchen. Influenced by family recipes, her cooking is easy and delectable. Join Valerie as she shares her passion for cooking delicious meals! Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Everything Bagel Panzanella Salad RECIPE COURTESY OF VALERIE BERTINELLI Level: Easy Total: 50 min Active: 20 min Yield: 8 servings Ingredients 3 unsliced everything bagels, cubed into 1 1/2-inch pieces (about 6 cups) 6 tablespoons extra-virgin olive oil 1/3 cup red wine vinegar 1 teaspoon Dijon mustard 1 garlic clove garlic, grated 1 shallot, finely chopped Kosher salt and freshly ground black pepper 3 vine-ripe tomatoes, cut into 1 1/2-inch pieces Half a bulb of fennel, sliced and fronds reserved for garnish Half a sweet onion, sliced 2 Persian cucumbers, quartered and sliced into 1/3-inch pieces 1 cup fresh basil leaves, torn 1/2 cup mozzarella pearls Directions Preheat the oven to 350 degrees F. Add the bagel cubes to a rimmed baking sheet and toss with 2 tablespoons of olive oil. Bake until the bread is toasted, about 15 minutes. Remove from the oven and let cool slightly. Meanwhile, add the vinegar, mustard, garlic, shallot, the remaining 4 tablespoons olive oil and 1/2 teaspoon each salt and pepper to a large serving bowl and whisk to combine. Add the tomatoes, fennel and onion. Toss to coat everything in the dressing and let sit at room temperature for 15 minutes. Once the bread is slightly cooled and the vegetables have marinated in the dressing, add the cucumber, basil and mozzarella pearls and reserved fennel fronds. Toss to combine. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ▶ WEBSITE: https://www.foodnetwork.com ▶ FULL EPISODES: https://watch.foodnetwork.com ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TWITTER: https://twitter.com/FoodNetwork #ValerieBertinelli #ValeriesHomeCooking #FoodNetwork #EverythingBagelPanzanellaSalad Valerie Bertinelli's Everything Bagel Panzanella Salad | Valerie's Home Cooking | Food Network https://www.youtube.com/watch?v=4ImP9r5rT1g