For a healthy, Italian dish any night of the week, check out this gluten free panzanella salad!
A few years ago, I taught cooking classes. One of the most popular was a Date Night class, where couples would come to prepare and enjoy a meal together. Each class would feature dishes from a particular region. There weren’t any major flops, but Italy was always a huge hit!
True panzanella is a salad featuring soaked stale bread, often with onions and tomatoes. Especially with gluten free bread, I prefer to add the bread shortly before serving. Also, some versions have a much higher bread to veggie ratio. I like salads to be made of mostly vegetables. Simply add some chicken or fish for a complete meal.
Salads make a terrific lunch or dinner anytime of the year. But, they just seem so much better in the summer! A crisp and cool dish that doesn’t require the oven, stove, or even the grill. Yes, please!
Summer is also the perfect time to add more plant-based dishes to your diet! Visit a farmer’s market or grow your own and get inspired!
Ingredients for Gluten Free Panzanella Salad
- Gluten Free Rolls or Bread
- Olive Oil
- Bell Peppers
- Zucchini
- Tomatoes
- Lemons
- Orange Juice
- Garlic
- Dried Oregano
- Fresh Basil
Add some chicken or fish for protein!
What pairs well with panzenella?
Grilled meats would be at the top of the list- steak, chicken, fish, shrimp. If you’re vegetarian or simply trying to increase your veggie intake, a larger portion can easily become a meal.
25 minutes
Gluten Free Panzanella Salad
Ingredients
- Olive oil
- 2 - 3 gluten free rolls or ciabatta
- 3 bell peppers, sliced
- 2 medium zucchinis, chopped
- 2 medium tomatoes, diced
- Salt and pepper
- Fresh basil, chopped
Dressing
- Juice of 2 lemons
- 2 Tbsp. olive oil
- 2 Tbsp. orange juice
- 1 clove of garlic, minced
- 1/2 - 1 tsp. dried oregano
- Salt and pepper
Instructions
- If desired, lightly sauté the peppers and zucchini, for 3-5 minutes with 2-3 Tbsp. of olive oil. You can also use raw veggies. Season with salt and pepper.
- Brush the bread with olive oil. Then, cut into chunks and low broil for 4-5 minutes, until browned.
- Meanwhile in a large mixing bowl, add the peppers, zucchini, and tomatoes. Stir until combined,
- In a mason jar or small bowl, shake or whisk the lemon juice, olive oil, orange juice, garlic, oregano, salt, and pepper. Pour over the salad and toss until coated. I like to add the bread cubes shortly before serving, otherwise they will become too soggy. Garnish with chopped basil.