Gluten Free Italian Panzanella Salad Recipe - Breads from Anna

Gluten Free Italian Panzanella Salad Recipe

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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.

Ingredients:

  • 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

Directions:

  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.

 Options:

  • 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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