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
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.
Whisk all vinaigrette ingredients, except basil, together in a small bowl until emulsified or shake in a small, sealed container.
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 https://jackieourman.com/gluten-free-panzanella/