Panzanella is an Italian Salad made with bread, tomatoes, onions and garden vegetables such as cucumbers and bell peppers. It is the dream summer salad.
I was very excited to try this salad with Kim & Jake’s Gluten Free Peasant Loaf and It did not dissapoint. This is one of the best gluten free breads I’ve ever had! It is freezer friendly and truly has an amazing flavor. This bread it’s also Vegan and Sugar Free, just more reasons to love it. The bread worked perfect on this salad, it soaked up all the juices from the vegetables and vinaigrette without falling apart.
Of course you could make this salad with regular, crusty white bread and it will be perfectly delicious. If you do, you might want to keep an eye on it while in the oven since white bread will browns faster.
A little ore about Kim & Jake’s Story: Their gluten-free goods were made out of necessity but delicious by design! Kim & Jake are a real couple, based in Colorado who fell in love over a slice of cake and started a cake bakery in CO. After a few years, they had to switch to gluten-free ingredients after Jake was diagnosed with celiac (but nobody noticed because their stuff is THAT good!) This turned into expanding their fan favorite baked goods nationwide, through grocery stores and online. All the breads and even the cookies are freezer friendly too.
You can find Kim&Jacke’s at Whole Foods or use the store locator on their website https://kimandjakes.com/
Panzanella/ Gluten Free bread.
Ingredients
- 3 cups of bread cut into 1-inch cubes (crusty bread works better)
- 1 tablespoon olive oil
- salt and pepper
- 2 ripe tomatoes
- 1/2 cucumber (1 if small)
- 1 small yellow bell pepper
- 1/2 red onion
- fresh basil (about 1 cup of leaves)
- 1 tablespoon capers (drained)
- -For the vinaigrette-
- 2 garlic cloves, mined
- 1 teaspoon Dijon mustard
- 1 tablespoon Apple cider vinegar
- salt
- 1/4 cup Olive oil
Instructions
- Preheat oven to 375 Degrees. Line a baking sheet with parchment paper.
- Arrange the bread on a single layer, drizzle with olive oil and season with salt and pepper. Bake for 15 minutes.
- While the bread is baking Prepare the vegetables. Cube the tomatoes about the same size of the bread, cut the cucumber in half, lengthwise and remove the seeds, thinly slice the cucumber and cut the basil leaves into ribbons.
- Add the vegetables, capers and basil into a big mixing bowl.
- In a small bowl, mix the ingredients of the vinaigrette and pour over the vegetables. Add the toasted bread and toss to combined.
- Serve immediately.
