Fresh Gluten-Free Panzanella Salad (Best Flavor)

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?

Prep Time 20

Cook Time 10

Total Time 30

Servings

Author Melissa Erdelac

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 Contessa

Nutrition