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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 221kcal
Author Queen of Quinoa

Ingredients

  • 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

Instructions

  • 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.
  • Combine tomatoes, cucumber, peppers, onion, parsley and capers in a medium mixing bowl.
  • Whisk together the garlic, dijon, vinegar, remaining 1/4 cup olive oil in a small mixing bowl and pour over vegetables.
  • Add toasted breadcrumbs and toss to combine. Season with salt and pepper.
  • Serve immediately.

Notes

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

Nutrition

Calories: 221kcal | Carbohydrates: 14g | Protein: 3g | Fat: 17g | Saturated Fat: 2g | Sodium: 676mg | Potassium: 273mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1205IU | Vitamin C: 72.6mg | Calcium: 18mg | Iron: 0.7mg