Gluten-Free Panzanella
Servings: 6 servings
Calories: 404kcal
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
Calories: 404kcal | Carbohydrates: 28g | Protein: 6g | Fat: 30g | Saturated Fat: 5g | Cholesterol: 1mg | Sodium: 358mg | Potassium: 306mg | Fiber: 3g | Sugar: 7g | Vitamin A: 2789IU | Vitamin C: 13mg | Calcium: 151mg | Iron: 2mg