Gluten-free Panzanella Salad
I am so excited about this gluten-free Panzanella Salad! This salad is great for the summer. It’s easy to prep and a total crowd pleaser. Who can say no to delicious bread and cheese? Once you make it, you are going to want to make it all summer long.
What is Panzanella Salad?
Panzanella Salad is a traditional Italian dish made with stale bread, onions and tomatoes. You can usually find cucumbers and basil in it as well. For our version, we used toasted bread, and we added burrata, olives, pepperoncini, avocados, and of course, our onions were marinated!
How do you make Panzanella Salad?
Panzanella Salad is easy to put together, because you really let the fresh vegetables shine. So it is mostly assembly! If you make this version, you’ll need to toast up the bread, but otherwise, you’ll assemble and eat.
The ease of this salad makes it perfect for summer. There is so little cooking involved, so it keeps things easy and keeps you out of the kitchen. It’d be great for a picnic or barbecue, because it is so easy to double or triple the batch.
To toast the bread, I used my favorite Made In Sheet Pan. To toss the salad, this is absolutely the moment for your Bigger Bowl. It’s the perfect size for all the ingredients, and it gives you plenty of room to give it a good toss. You could serve it in the Bigger Bowl, or you could serve it on a platter like I did!
Make this recipe?
If you make this Panzanella Salad, definitely rate and review it below! If you need a gluten-free dessert to go along with it, definitely check out my Gluten-free Strawberry Rhubarb Crumble. And if you want to follow along, head to Instagram and Pinterest for more inspiration.Print
This gluten-free Panzanella Salad is perfect for the summer!
8 slices of gluten-free bread, we used Canyon Bakehouse Gluten-Free Bread, cut into approx. 1-inch squares
8 tablespoons (½ cup) of Marinated Red Onion oil, plus more for serving
½ teaspoon kosher salt, plus more
¼ cup chopped Marinated Red Onions
½ cup freshly grated parmesan
1 pint cherry tomatoes, cut in half
2 cups sliced English or Persian cucumber
¼ cup torn basil leaves
1 large avocado cut into chunks
1 (6-ounce) can California black olives
½ cup pepperoncini
16 ounces of burrata cheese, about two balls
Preheat oven to 400F and prepare a parchment-lined sheet pan.
In a large bowl, add the bread squares, the marinated onion oil, and salt. Using your hands, toss to coat completely.
Arrange the bread on the prepared sheet pan in a single layer. Sprinkle the parmesan cheese and marinated red onions all over the bread cubes. Place in the oven and cook until golden brown, for 15 to 20 minutes.
Remove from the oven and transfer the bread to a large bowl. Add the tomatoes, cucumber, torn basil, and a sprinkle of salt. Gently toss to combine.
Once combined, transfer to a large serving platter. Add the avocado, black olives and pepperoncini. Gently tuck the burrata balls into the center of the salad. Add Marinated Red Onions and drizzle more of the oil all over the salad and enjoy!
Notes: Ripe tomatoes should be sweet just as they are, but if you can’t find good tomatoes, a useful tip is to add a sprinkle of sugar, which can turn ok tomatoes into great tomatoes!
Keywords: panzanella salad, gluten-free panzanella