Gluten-Free Panzanella
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Cook time: 
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Serves: 4
 
Ingredients
  • SALAD
  • 1 loaf Schär baguette or 2 hot dog buns, cut into 1” cubes
  • 2-3 tbsp olive oil
  • 8 oz cherry tomatoes, halved or regular tomatoes cut into wedges
  • 1 hothouse cucumber, seeded and cut into half-moons
  • 1 small shallot, thinly sliced
  • 1 bell pepper, chopped
  • 15-20 basil leaves, chopped
  • Parmesan Shavings, optional
  • VINAIGRETTE
  • 1 small garlic clove, minced
  • 1½ tbsp red wine or sherry vinegar
  • ¼ tsp honey
  • ¼ cup olive oil
  • kosher salt and black pepper to taste
Instructions
  1. Heat skillet to medium and add olive oil all. Toss bread in olive oil until golden brown all over, about 5-7 minutes. Set croutons aside.
  2. Whisk all vinaigrette ingredients, except basil, together in a small bowl until emulsified or shake in a small, sealed container.
  3. Toss all salad ingredients together in a large bowl. Add croutons and toss with vinaigrette. Allow to sit for about 15-20 minutes before serving. Add Parmesan, if desired.
Recipe by Jackie Ourman at http://jackieourman.com/gluten-free-panzanella/