Gluten-Free Panzanella (Italian Bread Salad)

Name: Gluten-Free Panzanella (Italian Bread Salad)
Total time: 20 min
Ingredients: 3 cups Leftover Gluten-free Sourdough Bread, Broken Into Bite-sized Chunks; 1 Tbsp Olive Oil, for Drizzling on the Bread; ½ Red Onion, Cut Into Half Rings; ½ Red Bell Pepper, Cut Into Bite-sized Chunks; ½ Yellow or Orange Bell Pepper, Cut Into Bite-sized Chunks; ¼ cup Sliced Black Olives, Drained; 4 Roma Tomatoes, Cut Into Chunks; ½ tsp Kosher Salt; A Tiny Pinch of Freshly-ground Black Pepper, for the Vegetables; 1 Roma Tomato, Core Removed; 2 Tbsp Olive Oil; ¼ tsp Freshly-ground Black Pepper; 2 tsp Sherry Vinegar

bloomcooking.com

You can use whatever vegetables you like here. Don’t skimp on the tomatoes or the fresh tomato vinaigrette, as they both help to provide some liquid that s...

View full recipe on bloomcooking.com

Keep recipes from your favorite sites together, ready for your next meal. Create a free account or sign in to save this recipe using the Save Recipe button above. For the cooking instructions, visit the original recipe at bloomcooking.com.

Share this recipe:

Cooking tools: