Gluten-Free Panzanella Recipe
Panzanella is a delicious Tuscan dish made of toasted bread cubes, onions, tomatoes, and dressing. Think of it like a crouton salad, except it sounds a lot more elegant when you call it Panzanella! It’s a summertime staple in Italy and this Gluten Free Panzanella is a summertime staple in my own home.
What I really love about this recipe is that you can toss in any summer vegetables you have on hand, such as chopped peppers, zucchini, cucumbers, and more. I used Kinnikinnick’s gluten-free bread, which is also dairy-free and soy-free. I used their white bread, but you can certainly use their multi-grain or whole grain if you prefer.
This is a great make-ahead salad because it gets better as it sits. It’s also great for outdoor barbecues because unlike other salads, like potato salads, it does not contain mayonnaise.
Gluten-Free Panzanella
Ingredients
- 10 slices Kinnikinnick gluten free bread
- 10 tablespoons olive oil , divided use
- 6 tablespoons prepared basil pesto
- 4 large tomatoes , seeded and chopped
- ½ cup fresh basil leaves , chopped, plus more for garnish
- ½ cup red onion , thinly sliced
- 1 large carrot , peeled and diced
- 2 tablespoons white balsamic vinegar
- Kosher salt
- Freshly ground black pepper
Instructions
- Preheat oven to 400 degrees.
- Cut the crust off the bread and cut into cubes (9 cubes per slice of bread).
- Combine 4 tablespoons olive oil and pesto in a large mixing bowl, add the bread cubes, and toss to combine. Place bread cubes on a baking sheet in a single layer. Bake 15 minutes or until browned.
- Put the toasted bread into a large bowl and add the tomatoes, basil, onion, carrot, remaining 6 tablespoons of olive oil, and the balsamic vinegar. Toss well to coat. Season to taste with salt and pepper. Garnish with more basil if desired.
- The salad can be served immediately or kept in the refrigerator for up to a day. The salad is best served at room temperature.
Nutrition
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