Gluten-Free Panzanella with Bread
By the Gluten Free Recipes team ·
This vibrant gluten-free panzanella bursts with the fresh flavors of ripe tomatoes, crisp cucumbers, and savory toasted gluten-free bread. The tangy Dijon vinaigrette ties everything together for a satisfying and refreshing salad perfect for any occasion.
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 . Browse more salads and sides recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Panzanella with Bread: 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 certified 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 with Bread: This recipe is naturally gluten-free, relying on certified gluten-free bread and naturally GF produce. It avoids all gluten-containing grains.
Ingredients
- 4 cups gluten-free bread, cut into 1-inch cubes
- 2 tbsp extra virgin olive oil, plus more for bread
- 1 tbsp red wine vinegar
- 1 tsp Dijon mustard (verify GF)
- 0.5 tsp salt
- 0.25 tsp black pepper
- 1 clove garlic, minced (optional)
- 2 cups ripe tomatoes, chopped
- 1 cup cucumber, chopped
- 0.5 cup red onion, thinly sliced
- 0.25 cup fresh basil leaves, torn
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)
Tips & Notes
- If substituting olive oil for butter, use about 3/4 the amount (olive oil is 100% fat, butter is ~80%).
- Roasted garlic (400°F, 30–40 min in foil) gives a sweet, mellow flavor ideal for soups and sauces.
- Caramelize onions over medium-low heat for 30–45 minutes for a sweet depth; rush at high heat and they'll be bitter.
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