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Gluten-Free Panzanella Salad

Author - Alyssa Rimmer

Gluten Free Panzanella Salad | Queen of Quinoa

I've been on the hunt for a fabulous, crusty gluten-free french bread for a while now. I've looked at recipe, after recipe, after recipe, and just haven't found exactly what I'm looking for. I'm starting to think that that perfect loaf of gluten-free deliciousness doesn't exist (but trust me, I won't stop searching).

Recently, I made a loaf using Amy's gluten-free flour blend, based off her recipe for gluten-free french bread. While it was perfectly crusty, I'm not a fan of bean flours (the taste totally throws me off, which I should have known from the start) and it didn't rise like I wanted it to.

But I was done baking, I had this whole loaf on my hand. Sliced and frozen, waiting to be used. I thought about making french toast, but that seemed to easy (plus, I'd made it before). I wanted something new. Something that highlighted the bread's crunchy exterior and soft, fluffy interior. Something that was salty and delicious. Something Italian.

And panzanella salad immediately came to mind.

Gluten Free Panzanella Salad | Queen of Quinoa

Panzanella salad, if you're not already familar, is the Italian version of salsa. It's full of garden-fresh ingredients, bright green herbs, with just a hint of spicy mustard dressing.

But like all things Italian, we can't just stick with herbs and vegetables. We need carbs. Lots and lots of carbs.

So in classic Italian fashion, what do we do? We add bread to our salsa and call it a salad.

Gluten-Free Panzanella Salad | Queen of Quinoa

5 from 1 vote

Gluten-Free Panzanella Salad

In classic Italian fashion, what do we do? We add bread to our salsa and call it a salad.

Course Salad
Cuisine American, Italian
Keyword gluten-free, panzanella
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 6 Servings
Calories 221 kcal
Author Queen of Quinoa


  • 3 tablespoons olive oil
  • 1 loaf of gluten-free french bread cut into 1" cubes
  • 1 teaspoon fine sea salt
  • 2 tomatoes cut into 1" cubes
  • 1 large cucumber cut into 1" cubs
  • 1 red pepper cut into 1" cubes
  • 1 yellow pepper cut into 1" cubes
  • 1/2 red onion finely chopped
  • 3 tablespoons fresh parsley finely chopped
  • 3 tablespoons capers drained & chopped
  • 1 garlic clove minced
  • 1 teaspoon Dijon mustard
  • 3 tablespoons white wine vinegar
  • 1/4 cup olive oil
  • Salt & pepper to taste


  1. Heat 3 tablespoons olive oil over medium heat. Add the bread cubes and toss to coat. Saute until golden brown and crispy, 5 - 7 minutes. Toss with 1 teaspoon salt.
  2. Combine tomatoes, cucumber, peppers, onion, parsley and capers in a medium mixing bowl.
  3. Whisk together the garlic, dijon, vinegar, remaining 1/4 cup olive oil in a small mixing bowl and pour over vegetables.
  4. Add toasted breadcrumbs and toss to combine. Season with salt and pepper.
  5. Serve immediately.

Recipe Notes

gluten-free | dairy-free | refined sugar-free | nut free

Nutrition Facts
Gluten-Free Panzanella Salad
Amount Per Serving
Calories 221 Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 2g13%
Sodium 676mg29%
Potassium 273mg8%
Carbohydrates 14g5%
Fiber 2g8%
Sugar 3g3%
Protein 3g6%
Vitamin A 1205IU24%
Vitamin C 72.6mg88%
Calcium 18mg2%
Iron 0.7mg4%
* Percent Daily Values are based on a 2000 calorie diet.


This recipe was shared on: Slightly Indulgent Tuesdays


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  1. Hmmm…wondering why your bread didn’t rise. Baking bread doesn’t have any hard and fast rules. You have to make adjustments based on the temperature of the room and the temperature of your ingredients. That might have had something to do with it. I use a proofing box, too. It helps.


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