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.
- 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
Preheat oven to 400 degrees.
Cut the crust off the bread and cut into cubes (9 cubes per slice of bread).
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.
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.
The salad can be served immediately or kept in the refrigerator for up to a day. The salad is best served at room temperature.
Have you tried this recipe? Give it a star rating and let us know your thoughts in the Ratings & Reviews section below.