Gluten Free Italian Panzanella Salad Recipe

We can not believe we haven’t made this delicious and refreshing salad before! It has definitely moved straight to the top of the favorites list. There are so many possibilities; you can make it with whatever is coming out of the garden today! The key base ingredients are the crispy bread, tomatoes, and basil.


  • 4 cups 1½ inch cubed Breads from Anna® bread
  • 15 oz can artichoke hearts, quartered
  • 1/2 cup avocado oil (or extra virgin olive oil), divided
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • 6 cups arugula
  • 2 large red tomatoes, cut into wedges
  • 1 yellow pepper, sliced (approximately 1 cup)
  • ½ of a red onion, sliced (approximately ½ cup)
  • ¾ cup chopped fresh basil leaves
  • ¼ cup champagne vinegar


  1. Preheat skillet to medium-high heat.
  2. Drizzle the bread and artichoke hearts with ¼ cup avocado oil and season with salt and pepper. Crisp the bread and artichokes in the pan until edges are golden brown, approximately 6-8 minutes total, turning often. Remove the bread and artichokes from the pan and transfer to a salad bowl.
  3. Add the tomatoes, pepper, and basil, and arugula to the bowl. In a small bowl, stir together the avocado oil, champagne vinegar, ½ teaspoon salt and ½ teaspoon pepper. Drizzle the dressing over the salad. Toss to combine and serve immediately.


  • If you don’t have champagne vinegar, feel free to substitute with balsamic vinegar.
  • Ingredients you could also add or substitute include: 1 cup extra-large black olives, 1 cup sliced cucumbers, 1 cup fresh mozzarella, 1 cup sliced avocado.


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