Gluten-Free Panzanella
Cubes of gluten-free bread toasted at 400°F soak up a red wine vinegar and Dijon vinaigrette with ripe tomatoes, cucumber, red onion and torn basil. A 10 to 15 minute rest lets the gluten-free bread absorb some dressing and soften slightly while keeping its texture in this Tuscan-style salad.
At a glance: This easy salads and sides recipe yields 4 servings in about 30 minutes (10 min prep, 20 min cook). It uses 11 ingredients — including gluten-free bread, extra virgin olive oil, red wine vinegar — and walks through 5 steps. Updated . Browse more salads and sides recipes or return to all gluten-free recipes.
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Cross-Contamination Warning for Gluten-Free Panzanella: When preparing this salads and sides recipe, to prevent cross-contamination, ensure all ingredients, especially packaged items like Dijon mustard and gluten-free bread, are gluten-free. Always use clean utensils and preparation surfaces when handling gluten-free ingredients. In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools.
Gluten-Free Notes for Gluten-Free Panzanella: This recipe is naturally gluten-free, relying on gluten-free bread and naturally GF produce. It avoids all gluten-containing grains.
Ingredients
Shop links on this page are for gluten-free bread, cut into 1-inch cubes, red wine vinegar, Dijon mustard. Buy the package that says gluten-free. A shared production line is the usual risk with these pantry items. As an Amazon Associate, we earn from qualifying purchases, at no extra cost to you. Confirm the product is labeled gluten-free before you buy.
Instructions
Nutrition (per serving)
Tips & Notes
- Toast the bread cubes until dry and crisp all the way through. Gluten-free bread falls apart if it soaks up dressing while still soft.
- Salt the chopped tomatoes and let them sit 10 minutes. Their juices mix with the vinaigrette and soak into the bread.
- Serve within about 30 minutes of mixing. Gluten-free bread softens faster than ordinary bread and turns mushy if it sits.
Common questions
How long does Gluten-Free Panzanella take?
Gluten-Free Panzanella takes about 30 minutes: 10 minutes to prep and 20 minutes to cook, for 4 servings.
What should I check before making Gluten-Free Panzanella with celiac disease?
Written with gluten-free ingredients. Use products labeled gluten-free, check labels, and ask your clinician about your own needs.
What cross-contamination risk is specific to Gluten-Free Panzanella?
Check gluten-free bread, cut into 1-inch cubes, extra virgin olive oil, plus more for bread, red wine vinegar before they go into Gluten-Free Panzanella. To prevent cross-contamination, ensure all ingredients, especially packaged items like Dijon mustard and gluten-free bread, are gluten-free. Always use clean utensils and preparation surfaces when handling gluten-free ingredients. In a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools.
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