Gluten-Free Panzanella

Cubes of gluten-free bread toasted at 400°F soak up a red wine vinegar and Dijon vinaigrette with ripe tomatoes, cucumber, red onion and torn basil. A 10 to 15 minute rest lets the gluten-free bread absorb some dressing and soften slightly while keeping its texture in this Tuscan-style salad.

Prep: 10 min Cook: 20 min Total: 30 min Serves: 4

At a glance: This easy salads and sides recipe yields 4 servings in about 30 minutes (10 min prep, 20 min cook). It uses 11 ingredients — including gluten-free bread, extra virgin olive oil, red wine vinegar — and walks through 5 steps. Updated October 25, 2026. Browse more salads and sides recipes or return to all gluten-free recipes.

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Cross-Contamination Warning for Gluten-Free Panzanella: When preparing this salads and sides recipe, to prevent cross-contamination, ensure all ingredients, especially packaged items like Dijon mustard and gluten-free bread, are gluten-free. Always use clean utensils and preparation surfaces when handling gluten-free ingredients. In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools.

Gluten-Free Notes for Gluten-Free Panzanella: This recipe is naturally gluten-free, relying on gluten-free bread and naturally GF produce. It avoids all gluten-containing grains.

Scale Recipe:

servings

Ingredient amounts update automatically

Instructions

1 Preheat your oven to 400°F (200°C). Toss the gluten-free bread cubes with a drizzle of extra virgin olive oil and spread them in a single layer on a baking sheet. Bake for about 15-20 minutes, or until the cubes are golden brown and crisp, flipping them halfway through for even toasting.
2 While the bread toasts, prepare the vinaigrette. In a small bowl, whisk together 2 tablespoons of extra virgin olive oil, the red wine vinegar, Dijon mustard, salt, pepper, and minced garlic if using. Continue whisking until the dressing is well combined and emulsified, about 1-2 minutes.
3 In a large serving bowl, combine the chopped ripe tomatoes, chopped cucumber, thinly sliced red onion, and torn fresh basil leaves. Gently toss these fresh ingredients together to distribute them evenly.
4 Add the toasted gluten-free bread cubes to the bowl with the vegetables. Drizzle the prepared vinaigrette over the entire mixture. Toss everything gently but thoroughly to ensure all ingredients are coated with the dressing, about 1-2 minutes.
5 Allow the panzanella to sit for about 10-15 minutes before serving. This resting period allows the gluten-free bread to absorb some of the delicious dressing, softening slightly while retaining some texture, and for the flavors to meld beautifully.

Nutrition (per serving)

226

Calories

Protein

44g

Carbs

16g

Fat

Fiber

242mg

Sodium

Tips & Notes

Toast the bread cubes until dry and crisp all the way through. Gluten-free bread falls apart if it soaks up dressing while still soft.
Salt the chopped tomatoes and let them sit 10 minutes. Their juices mix with the vinaigrette and soak into the bread.
Serve within about 30 minutes of mixing. Gluten-free bread softens faster than ordinary bread and turns mushy if it sits.

Common questions

What cross-contamination risk is specific to Gluten-Free Panzanella?

Check gluten-free bread, cut into 1-inch cubes, extra virgin olive oil, plus more for bread, red wine vinegar before they go into Gluten-Free Panzanella. To prevent cross-contamination, ensure all ingredients, especially packaged items like Dijon mustard and gluten-free bread, are gluten-free. Always use clean utensils and preparation surfaces when handling gluten-free ingredients. In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools.

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