Toasted Challah Caprese Salad with Za’atar Vinaigrette

I sometimes let my challah go stale just so I can make my all-time favorite croutons. I tear them straight from whatever’s left in the loaf and use them to top this summery, super-simple salad that gets a great hit of salt from cured Moroccan black olives and creamy contrast from fresh mozzarella. If you like a crunchier crouton, add the toasted challah at the end just before the dressing. But there’s much joy to be had from letting the challah spend time absorbing the salad’s summery flavor.

Serves 6

Active Time: 15 minutes

Total Time: 30 minutes

CROUTONS

3 cups torn challah, brioche, or other light, eggy bread of your choice

2 tablespoons extra-virgin olive oil

½ teaspoon kosher salt, plus more for seasoning

⅛ teaspoon freshly ground black pepper

DRESSING

⅓ cup extra-virgin olive oil

⅓ cup freshly squeezed lemon juice

1 tablespoon Za’atar Spice Blend (or store-bought)

½ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

SALAD

4 medium ripe Roma or vine tomatoes, cut into chunks

8 medium Persian cucumbers, halved lengthwise and cut into chunks

One 6-ounce ball fresh mozzarella, torn into pieces

12 pitted oil-cured Moroccan olives, halved if desired

½ cup lightly packed basil leaves

Make the croutons: Preheat the oven to 350°F.

Place the challah on a large baking sheet, drizzle with the olive oil, season lightly with salt and pepper, and bake until golden and crisp, 12 to 13 minutes. Remove from the oven to cool on the baking sheet.

Make the dressing: In a jar with a tight-fitting lid, shake the olive oil with the lemon juice, za’atar, salt, and pepper until emulsified.

Make the salad: On a platter, arrange the tomatoes, cucumbers, mozzarella, olives, and basil. Pour most of the dressing on top, toss the salad, season with salt and pepper to taste, then scatter the challah on top and drizzle with the rest of the dressing.