Italian · Lunch
Bread and Tomato Salad (Gluten-Free)
Tuscan-style panzanella salad made with toasted gluten-free bread cubes, ripe tomatoes, cucumber, red onion and basil, tossed in red wine vinegar and olive oil. The bread soaks up tomato juices while staying slightly crisp at the edges.
$4
15 minsPrep
8 minsCook
23 minsTotal
EasyLevel
Nutrition per serving
393Calories
6.7gProtein
20.8gFat
42gCarbs
8.4gSugar
7.2gFiber
825mgSodium
0mgChol
2.9gSat Fat
685mgPotassium
75mgCalcium
1.8mgIron
0mcgVitamin B12
25mgVitamin C
vegetarian
gluten-free
egg-free
low-calorie
high-fiber
gluten-free
Instructions
1
Prep
Tear the gluten-free bread into rough 1-inch cubes. Cut the tomatoes into chunks, slice the cucumber and red onion, and place all in a bowl.
2
Toast
Heat 1 tbsp olive oil in a skillet over medium heat and toast the bread cubes for 4–5 minutes, turning occasionally, until golden and crisp at the edges.
3
Macerate
Add the toasted bread to the bowl with vegetables and let sit at room temperature for 15 minutes.
4
Whisk
Whisk together red wine vinegar, 1.5 tbsp olive oil, salt and black pepper. Pour over the salad, toss gently with basil leaves.
5
Plate
Serve while the bread still has texture contrast.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g gluten-free bread
- 2 tbsp2 tbsp olive oil, for toasting
- 44 medium tomatoes (400g)
- 11 cucumber (300g)
- 4 tbsp40g red onion
- 1212 fresh basil leaves
- 2 tbsp2 tbsp red wine vinegar
- 3 tbsp3 tbsp olive oil, for dressing
- 1/2 tsp1/2 tsp salt
- a pinch of black pepper
