Gluten-free panzanella shows off the delicious and fresh taste of tomatoes, making it a wonderfully light summery dish that pairs well with grilled entrées.
What is Panzanella?
Panzanella is a Tuscan salad with bread and tomatoes. If you love a salad that is like 50% croutons, this is for you.
There’s something so alluring about bread and tomatoes together. The flavor reminds me of pan con tomate (Spanish grilled bread rubbed with tomato), another dish I love. The bread in this dish becomes soaked in tomato juice and tangy dressing – and it’s really addicting.
Using Gluten-Free Bread
To be honest, I haven’t met a store-bought gluten-free bread that I’ve liked. They are so dry and cardboard-like. I highly recommend making your own, especially for this dish. The ‘croutons’ get absolutely soaked, so weak and feeble gluten-free breads will likely dissolve into nothingness.
What to Eat with Gluten-Free Panzanella
This addictive salad can be served as a main event or a side salad. It goes really well with grilled meat, so it’s a great dish to bring to a backyard potluck. If I’m putting together a whole meal, I usually serve it with a chimichurri chicken or Argentinian-style grilled flank steak.
- Large bowl for mixing
- Cutting board and knife
- Baking sheet
|halfloaf gluten-free bread|
|4 medium-large heirloom tomatoes can substitute with 8 vine-ripened tomatoes|
|4tablespoons extra virgin olive oil|
|2tablespoons red wine vinegar|
|¼cup fresh basil, chopped|
|1tablespoon parsley, chopped|
|1teaspoon garlic oil|