GLUTEN-FREE HEIRLOOM TOMATO PANZANELLA SALAD
Total Time: 40 minutes | Serves: 4-6 Gluten-free sourdough tossed with the best flavors of summer make this equally crunchy and juicy panzanella salad recipe a
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Cooking tools:
- Oven
- Baking sheet
- Mixing bowl
- Whisk
- Serving platter
- Measuring spoon
- Chef's knife
- Cutting board
- Serving bowl
Ingredients
- 1/2 loaf gluten-free sourdough, cubed
- 4 bell peppers, cubed
- 2 medium tomatoes, cut into large slices
- 1/2 red onion, thinly sliced
- 2 tablespoons sherry vinegar
- 3 cucumbers, chopped
- 3 tablespoons balsamic vinegar
- 4 tablespoons olive oil
- 1 clove garlic, minced
- 1 small shallot, minced
- Chiffonade of fresh basil
- Pinch of salt
- Fresh pepper, to taste
- Optional: additional olive oil for finishing
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