Don’t write off enjoying a fresh, authentic panzanella recipe because you are on a gluten-free diet! This easy, robustly-seasoned salad uses golden toasted GF bread cubes, perfectly crisped in a skillet and tossed with juicy tomatoes, cucumbers, peppers, and fresh basil. Also included below are alternatives for bread because who doesn’t love options?
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Ridiculously Good Panzanella with GF Bread
One of my favorite things about writing and creating gluten-free recipes is re-introducing dishes that have been written off for years. My first bite of an authentic panzanella salad inspired one epic taste bud happy dance. And yes, this dance has true performance value my teenagers adore. 🤔
Obviously the biggest obstacle of enjoying a gluten-free tomato bread salad is, you guessed it, the bread. But after creating an airy gluten-free french bread recipe, it stirred up a lot more happy dances. The one I performed for cheesy gluten-free garlic bread was pretty monumental too.
If you don’t fancy yourself a homemade bread baker, though, no worries. Included below are some alternative options for making a gluten-free panzanella with tasty store-bought GF breads or unique alternatives that don’t involve a pricy loaf. (I’ve also been known to preform a saving-money dance.)
Regardless of what you decide to use for the gluten-free bread component, a great panzanella isn’t built on this alone. It’s a trifecta balance of crisp toasted chunks soaking up a richly flavored vinaigrette, and the ideal combo of fresh summer produce. I’ll teach you the magic combo.
Ingredients Substitutions and Variations
When making an Italian summer salad (pairs scrumptiously with moist gluten-free grilled chicken!), you can go the traditional route, using croutons and fresh tomatoes or add other complimentary ingredients, many of which I go over here.
When I serve this dish, I like to make it the shining star of dinner, but it may be served as a side dish or accompaniment to grilled meats, like marinated chicken breasts or a light, flaky fish.
- Gluten-free bread – Use something you can cut in bigger chunks, like GF french bread, a crusty gluten-free Italian loaf, or this homemade GF focaccia would be absolutely amazing! If you would rather purchase bread, Schar GF ciabatta rolls and Trader Joe’s gluten-free english muffins are tasty shortcut options.
- Tomatoes – Equally as important as the bread! Please use a quality tomato, something vine-ripened or in-season cherry tomatoes. I make this salad a lot when my garden heirloom tomatoes come in or farmer’s markets are in full swing.
- Fresh herbs – Basil leaves get the job done dutifully and simply, but if you have other herbs on hand, like oregano or parsley, those will taste great too.
- Fresh vegetables – For some crunch, add chopped cucumbers, with seeds removed, or bell pepper chunks. Thinly sliced red onions or handfuls of arugula make great additions to the ripe tomatoes.
- Bonus adds – I love any excuse to add capers to a recipe and a panzanella made with gluten-free bread is a solid excuse! Kalamata olives also adds that great briney, salty flavor. If you don’t require a dairy-free recipe, throw in bite-sized pieces of fresh mozzarella, or wide, thin parmesan cheese grates. Any of these gluten-free bruschetta topping ideas would also pair perfectly!
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(Below shows step-by-step photos and modified instructions. For the complete recipe, along with ingredient amounts, scroll down to the recipe card.)
Toasted gluten-free bread cubes
If you’d like to make GF bread croutons in the oven, that is an option, but I find the skillet method allows more control on your bread’s toastiness, as long as you have a big enough pan for the bread to fit. Otherwise, toss the bread with olive oil and salt and bake in a 375ºF oven for about 12 minutes, tossing halfway through.
90 second dressing
When I make homemade vinaigrettes, I simply add it all to a glass jar and give it a shake. In goes the remaining olive oil, white wine vinegar, capers, garlic, minced shallots, kosher salt, pepper, and dijon mustard. Vigorously shake and set it aside until you’re ready to assemble everything.
Chop and Assemble (Timing key!)
When making a panzanella salad I don’t recommend assembling until right before serving because GF bread has a tendency to get soft upon standing. Good news is, all the components can be prepped and store separately until ready to serve.
Gluten-Free Alternatives for Bread
Want to enjoy a fresh panzanella salad, but don’t have any GF bread on hand? You can make a panzanella without bread. I know. Mind blown.
Also, if you have leftovers of this bold, zesty gluten-free croutons recipe, just swap that out for the bread and you’ll have yourself any even quicker fresh meal!
- White beans, like cannellini
- Crispy grit cakes
- Roasted chickpeas
- Parmesan crisps (made without flour)
- Baked polenta cubes (made similarly to the grit cakes, but with cooked polenta)
- Roasted cauliflower gnocchi (found in Trader Joe’s freezer section, toss frozen gnocchi with olive oil and bake in a 425ºF oven for about 15-20 minutes, flipping halfway through)
How to Revive Leftovers
This method takes a little patience, but so worth it! In fact, I find it tastier the second time around because the dressing is baked into the bread cubes.
Separate out the bread from the leftover veggies and lay in a single layer on a greased air fryer basket. Air fry at 375ºF for about 5-7 minutes, until golden and crisp again. Combine with the leftover salad and enjoy immensely!
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Fresh Gluten-Free Panzanella Salad (Best Flavor)
Ingredients
Bread Cubes
- 1 recipe gluten-free french bread, 6 cups, cubed in 1-inch pieces (see recipe notes for alternatives)
- ¼ cup olive oil
- 1 teaspoon kosher salt
Vinaigrette Dressing
- ½ cup olive oil
- 3 tablespoons white wine vinegar
- 3 tablespoons capers
- 3 tablespoons minced shallots
- 1 clove garlic, minced
- 1 teaspoon dijon mustard
- ¾ teaspoon kosher salt
- ¼ teaspoon ground pepper
Salad
- 12 ounces cherry tomatoes, halved
- 1 english cucumber, halved, seeded, and cubed
- 2 bell peppers (any color), seeded and cubed
- ⅓ cup fresh basil, chopped
Instructions
- Heat a wide, deep skillet over medium to medium-high heat. Once it's hot, add the oil to heat, then the bread and salt. Toss everything together and spread out in a single layer. Stir every minute for about 8-10 minutes, or until all the sides are deeply golden brown and toasted. Remove from the heat and set aside.1 recipe gluten-free french bread, ¼ cup olive oil, 1 teaspoon kosher salt
- For the dressing, place all the ingredients in a lidded glass jar or airtight container. Shake to combine and set aside. If you plan on serving the salad later, leave the dressing at room temperature up to 24 hours.½ cup olive oil, 3 tablespoons white wine vinegar, 3 tablespoons capers, 3 tablespoons minced shallots, 1 clove garlic, 1 teaspoon dijon mustard, ¾ teaspoon kosher salt, ¼ teaspoon ground pepper
- When ready to serve, combine the cherry tomatoes, cucumber, peppers, and basil in a large serving bowl. Add the bread, reshake the dressing and pour over everything. Gently stir to combine and serve within 30 minutes.12 ounces cherry tomatoes, 1 english cucumber, 2 bell peppers (any color), ⅓ cup fresh basil
Notes
Bread alternatives
A crusty gluten-free Italian loaf or homemade GF focaccia would also work. If you would rather purchase bread, Schar GF ciabatta rolls and Trader Joe’s gluten-free english muffins are tasty shortcut options.Serving leftovers
Gluten-free panzanella is best served immediately, but if you have leftovers, don’t toss them out! I have a great way to revive and enjoy leftover panzanella salad. Separate out the bread from the leftover veggies and lay in a single layer on a greased air fryer basket. Air fry at 375ºF for about 5-7 minutes, until golden and crisp again. Combine with the leftover salad and enjoy! Recipe adapted from Barefoot ContessaThis post contains affiliate links. My opinions are always my own. If you purchase a product through an affiliate link, I make a small commission – at no cost to you. Read full disclosure policy here.
Thanks love
It’s my pleasure, Sawyer!
Best,
Melissa