Gluten-Free Panzanella Salad

Colorful panzanella salad on a decorative plate, featuring chunks of crusty bread, cherry tomatoes, sliced cucumbers, yellow bell peppers, fresh basil leaves, red onion, and mozzarella balls, with a gold fork beside the plate and a blurred background

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This Gluten-Free Panzanella Salad recipe is a fresh and healthy twist on the classic Italian bread salad, perfect for anyone on a gluten-free diet who wants to enjoy juicy tomatoes, crusty gluten-free bread, and vibrant summer vegetables.

Prep Time15

Cook Time15

Total Time30

Course: Salad

Cuisine: Italian

Keyword: Gluten-Free Panzanella Salad

Servings:

Calories: 391kcal

Equipment

Ingredients

3 cups Cherry tomatoes
1 English cucumber
1 Yellow bell pepper
1/2 Red onion
3 oz Basil fresh
2 Slices Gluten-free bread
12 oz Mozzarella balls small balls
1 tsp Garlic powder
1 tsp Basil dried
1 tsp Oregano dried
1/4 cup Red vine vinegar
1/4 cup Olive oil
1 tsp Dijon mustard
Salt and black pepper to taste

Instructions

Preheat oven to 375°F.I
2. In a bowl, mix cubed bread with dried basil, oregano, salt, garlic powder, and olive oil.
3. Line a baking tray or sheet pan with parchment paper. Spread the bread cubes in a single layer. Bake until golden brown and crispy—about 12-15 minutes. Let cool on a wire rack.
3. In a large bowl, combine the sliced cherry tomatoes, sliced cucumber, chopped bell pepper, diced red onion, and fresh herbs.
4. In a small bowl or medium-sized bowl, whisk together the dressing ingredients: red wine vinegar, Dijon mustard, garlic, salt, black pepper, and extra-virgin olive oil.
5. Toss the toasted bread cubes into the salad, pour the dressing over, and mix gently.
6. Let sit for about 10-15 minutes at room temperature to allow the bread to soak up the tomato juices for the best result.
7. Add small mozzarella balls if you want.

Nutrition