When it comes to salads I know that most people (including myself) immediately think, a base of greens (lettuce, spinach or kale) topped with various fruits, vegetables, dressings, cheese, etc.
Well, the panzanella salad says forget the greens, we’re going straight for the good stuff, bread and tomatoes!
As one of my friends so bluntly asked “so how are you going to make a panzanella salad gluten free?”
Of course a salad that is half bread, you would immediately assume, lots of gluten, but that’s where my partner, All But Gluten, comes in!
Their hearty, flavorful whole grain bread filled with things like flaxseeds and sunflower seeds is perfect for this salad! It toasts up nice & crispy, then soaks in all of the delicious flavors of the balsamic vinegar, tomatoes, basil and artichokes.
- 1 loaf All But Gluten Whole Grain Bread (cubed)
- ½ cup + 2 tbsp olive oil
- 4 cups cherry tomatoes (sliced in half)
- ½ cup red onion (sliced)
- 1 cup artichoke hearts
- 2 tbsp balsamic vinegar
- ¼ cup basil (chopped)
- ½ cup parmesan cheese (thinly shaved)
Preheat the oven to 400°.
Place the cubed bread on a baking sheet.
Drizzle with 2 tbsp olive oil.
Place in the oven for 10-12 minutes.
In the meantime, toss the cherry tomatoes, red onions, artichoke hearts, balsamic vinegar, ½ cup olive oil and basil together in a large bowl.
Remove the bread from the oven and add to the vegetable/dressing mixture.
Toss well to combine.
Sprinkle the parmesan cheese over the top.
So much flavor in such a simple salad that everyone will love!
♣ Vegetarian Option: This recipe is vegetarian.
♦ Gluten Free Option: This recipe is gluten-free.