Gluten-Free Panzanella Recipe

Gluten-Free Panzanella Recipe

Panzanella is a delicious Tuscan dish made of toasted bread cubes, onions, tomatoes, and dressing. Think of it like a crouton salad, except it sounds a lot more elegant when you call it Panzanella! It’s a summertime staple in Italy and this Gluten Free Panzanella is a summertime staple in my own home.

What I really love about this recipe is that you can toss in any summer vegetables you have on hand, such as chopped peppers, zucchini, cucumbers, and more. I used Kinnikinnick’s gluten-free bread, which is also dairy-free and soy-free. I used their white bread, but you can certainly use their multi-grain or whole grain if you prefer.

This is a great make-ahead salad because it gets better as it sits. It’s also great for outdoor barbecues because unlike other salads, like potato salads, it does not contain mayonnaise.

Panzanella Recipe

5 from 1 vote
Gluten-Free Panzanella Recipe
Gluten-Free Panzanella
Prep Time
20 mins
Cook Time
15 mins
Total Time
35 mins
 
Course: Salad, Side Dish
Cuisine: Italian
Servings: 6 servings
Calories: 404 kcal
Author: Carol Kicinski
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
  1. Preheat oven to 400 degrees.
  2. Cut the crust off the bread and cut into cubes (9 cubes per slice of bread).
  3. 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.

  4. 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.

  5. 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 Facts
Gluten-Free Panzanella
Amount Per Serving
Calories 404 Calories from Fat 270
% Daily Value*
Fat 30g46%
Saturated Fat 5g25%
Cholesterol 1mg0%
Sodium 358mg15%
Potassium 306mg9%
Carbohydrates 28g9%
Fiber 3g12%
Sugar 7g8%
Protein 6g12%
Vitamin A 2789IU56%
Vitamin C 13mg16%
Calcium 151mg15%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Simply Gluten Free are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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Tags: Bread Croutons Italian Kinnikinnick Pesto Salad Tomatoes Tuscan
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