Fresh Gluten-Free Panzanella Salad Recipe; Classic Italian Favorite with a Grain-Free Twist

If you’re looking for a gluten-free summer salad that brings all the freshness and vibrancy of a Tuscan garden, then you have come to the right place. This gorgeous panzanella salad recipe, made with bread from our keto-friendly baked goods collection, will leave the flavors of the sunny season lingering on your tongue in a delightful way. If this particular dish is not something you have much experience with, don’t worry. The recipe is quite easy. Actually, panzanella is a rather old recipe, boasting origins from the 14^th century. Farmers in Tuscany, keen on eliminating waste, would combine their stale bread with vegetables, oil, and herbs, soaking the hard bread to give it a chewy texture. Over time, different regions of Italy added to this simple fare, each location developing their own spin on this traditional meal. Generally however, panzanella will use bread, onion, and tomatoes—although this is a more “recent” addition since tomatoes were not popularized in Italy until around the 18^th century. This is one of those recipes that’s great to explore with varying ingredients, so while we are providing you with a lovely way to partake in this dish, know you can always add or substitute! For instance, to keep things dairy-free, I used onions, pepper, and cucumbers in my salad for a singularly refreshing experience!

Now, an authentic Italian panzanella salad recipe is going to be teeming with gluten, the quintessential ingredient being bread. But our gluten-free panzanella salad made with our keto-friendly bread will keep you feeling light and energized. A salad this vivacious should not boggle you down with digestive issues, fatigue, or brain fog—the unfortunate effects of excessive gluten. When I think of what is important for my panzanella to be made of, I think garden-fresh produce, a bit of tang from ingredients like red wine vinegar and Dijon mustard, and of course, a loaf of Plantiful Kitchen’s sesame seed bread. Not only will our bread eliminate grain, but it will add both nutritional value and flavor to this recipe. Keep in mind, in this recipe you are making the bread into croutons, and they will take longer to bake than traditional croutons (you can find the recipe here). So make sure to buy your fresh, plant-based gluten-free bread through our site, and follow the recipe below for a crowd-pleasing sensation!

Directions:

1. Preheat the oven to 275°F.

2. Dice the tomatoes, and place in a colander over a bowl. Season with salt and toss gently to combine. Drain for at least 10 minutes.

3. Next make your high protein croutons: Slice (or tear, for a more rustic presentation) the bread into ½ -inch cubes and place into a large bowl. Drizzle the bread cubes with 3 tablespoons of olive oil, season with salt and pepper, and toss to coat. Spread in an even layer on a baking sheet, and bake until crispy and golden brown (but still tender), tossing halfway through. This should will take approximately 50-60 minutes. Remove from the oven, and let cool.

4. To make the vinaigrette, set the seasoned tomatoes aside and add the onion, garlic, vinegar, mustard, and ¼ cup of olive oil to the bowl of tomato juice. Whisk well to emulsify and season to taste.

5. Return the tomatoes to the bowl, and add the toasted bread and mozzarella (if using). Toss to coat, and let it sit until the bread has soaked up most of the vinaigrette. Just before serving, add the basil and drizzle with balsamic vinegar.

Take a look at these posts for more summer recipes:

-Taste the Sweetness of Summer with These Easy Gluten-Free Toast Recipes

-Healthy Smashburger Slider Recipe with Keto Buns