Now that you have plenty of challah to eat, as is, or for something else, how about reducing the guilt of eating lots of bread by making a salad out of it?
Panzanella typically uses crusty Italian bread and is similar to fattoush, an Arabic salad. The latter uses sumac, a lemony-sour spice, according to my dentist whose husband came from Lebanon. I will have to try the Arabic version next time.
But for now, let us continue with my version of panzanella using toasted challah.
Small ripe tomatoes, around 6
3 thick slices of challah,
1 large grilled bell pepper, sliced
1/2 large cucumber, halved, seeded and finely sliced
1 large globe eggplant or 2 Japanese eggplant , grilled or cooked in a pan, sliced in bite-size pieces
1/2 red onion, sliced thinly
I/4 cup Italian parsley, chopped
Fresh basil, olives, capers
Cut tomatoes in half. Squeeze out the juice, put on a pan, drizzle with olive oil. Sprinkle with salt; roast in 300°oven for about 1 hour. Can be prepared ahead.
The tomatoes do not have to baked, if you wish. Cut in half and squeeze out the juice and seeds. Slice into bite-size pieces.
Grill or pan-fry bell peppers and eggplant.
Grill or toast challah.
Mix the vegetables. Drizzle with dressing. Add the challah. Toss. Leave out to absorb the flavor about 30 min.
Oops! I forgot to add the recipe for the vinaigrette. Here it is:
2 tbsp. each red wine & balsamic vinegar
1/4 cup each olive & canola oil
1 tbsp. maple syrup
2 tsps. Dijon mustard
1 tsp salt, 1/2 tsp pepper
1 clove garlic, minced
Whisk well and drizzle on salad