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