Gluten Free Panzanella Salad
Try this delicious rustic salad with gluten free toasted breadcrumbs, ripe tomatoes, crispy cucumbers, and kalamata olives. Served with fresh basil, parmesan cheese and a tangy vinaigrette. This is the perfect salad for any warm summer night. It will take you right to the streets of Tuscany!
Ingredients
Salad
- 2 Cups Gluten Free Udis or Schars Baguette Cut Into Cubes.
- 1 Tbsp Olive Oil
- 1 Cup Cherry Tomatoes or 2 Whole Tomatoes Diced. Juice Saved
- ½ Chopped Basil Thinly Sliced
- 1 Small Cucumber Chopped
- ½ Red Onion Sliced Thinly
- ½ Cup Kalamata Olives Strained and Cut In Half
- 1/2 Cup Parmesan Cheese Shredded garnish optional
- 1 Tsp Salt and Pepper
Vinaigrette
- ½ Cup Olive Oil
- 1 Tbsp Juice from Tomatoes
- 2 cloves Garlic Minced
- 1/2 Tsp Dijon Mustard
- 1/4 Cup Red WIne Vinegar
- ½ Tsp Black Pepper
Instructions
- Preheat the oven to 375 degrees.
- Chop bread into 1" cubes.
- Spread the cubes on a baking sheet. Toss them with the 2 tablespoons of olive oil. Bake for 5-10 minutes, until they are just toasted. Set the cubes aside to cool.
- While the bread is toasting, dice tomatoes and place the tomatoes in a colander and set it over a bowl. Sprinkle with salt and toss well.
- Let the tomato juices collect in the bowl for 5 minutes, tossing the tomatoes occasionally.
- Take the tomato juices and mix in the garlic, dijon mustard, red wine vinegar and pepper. Stream in the 1/2 cup olive oil while whisking until the dressing emulsifies.
- Place the bread cubes, tomatoes, red onion, kalamata olives, cucumbers and chopped basil in a bowl.
- Pour about half of the dressing over top and make sure all the bread cubes are coated. Taste and season with more salt and pepper if desired. Let the mixture sit for 10 - 15 minutes for optimal flavor.
- When it’s time to serve, pour on the rest of the dressing and sprinkle with parmesan cheese.
- This salad should be eaten within a day or the bread will get soggy.