Based on the Italian bread and tomato salad, this version is gluten-free. It’s cool, sweet, crispy, crunchy, savory and an all around wonderful summer salad. For the vinaigrette, use good olive oil and vinegar. For a California Panzanella, add diced avocado.
Keyword Gluten-free, Panzanella, salad
2-3garlic clovesfinely chopped
1pinchground black pepper
1 1/2tablespoonsextra virgin olive oil
2-3teaspoonsred wine vinegaror cherry Balsamic, fig balsamic, or sherry
1garlic clovefinely chopped
2pinchesground black pepper
5ouncecontainer baby arugula
12heirloom cherry tomatoesassorted colors, halved
2Persian cucumbersseeded and diced
1mediumshallotsliced crosswise into thin rings
1largeavocadoskinned and diced or sliced
Parmesan shavingsoptional, skip for dairy-free
Fresh basil leavestorn into pieces
Pre-heat oven to 300°.F Trim crusts from bread slices and tear into large pieces. Mix olive oil, garlic, salt and pepper in a medium bowl. Toss bread pieces until evenly coated. Place pieces on a rimmed baking sheet. Bake for approximately 12-15 minutes or until dry and crisp.
While bread is baking, whisk together the vinaigrette in the same bowl. To the bowl, add arugula, tomatoes, cucumbers, avocado, shallot and basil leaves. Toss gently with your hands. Divide salad onto plates and top with crisp bread chunks.