Gluten Free Summertime Panzanella Tomato Salad
Ripe Heirloom Tomatoes team with Garlicky Toasted Gluten Free Bread and Plenty of Basil Leaves. Top with my Zesty “Shaken” Italian Dressing and scatter some thinly sliced Red Onions and cubes of Cucumber.
This Zesty Italian Dressing pairs perfectly with my Panzanella Salad. Gluten Free Bread is garlicky, tasty and cut the same size as the tomatoes.
I have used these fabulous miniature sized “Candyland” Tomatoes! Or ~ use you favorite variety.
Make the Shaken Italian Dressing (see recipe; you will have extra for more salad creations)
For the bread:
Cut bread into desired size. I cut mine small – the same size as these small tomatoes – 1/2 .(The size is up to you.)
Skillet method: (I use this method in hot Summer)
Heat a 10″ – 12″ skillet over low-medium heat with the olive oil.
Add the garlic and bread and toss quickly so the bread absorbs the garlic and oil.
Toast, turning after golden until the bread is lightly toasted – yet still little chewy in the center, not totally crispy. remove to a plate. Sprinkle gently with sea salt.
Preheat oven to 375 degrees.
Combine the bread, olive oil and garlic on a rimmed baking pan to fit.
Mix in to combine ingredients. Toast in the oven, until just crispy and golden on the outside, yet with a chewy interior – about 8 – 10 minutes.
Sprinkle gently with sea salt.
Cut tomatoes into bite sized pieces if large.
Add to a serving platter or bowl with the sliced onions and cucumber.
Toss in the Shaken Italian Dressing (about 1/4 – 1/3 cup) and mix.
Just before serving add the bread cubes and basil leaves.
Toss all to combine & enjoy.
See BLOG for many more photos and a information.
This recipe may not be reproduced without the consent of its author, Karen Sheer