Low FODMAP Panzanella - FODMAP Everyday

Name: Low FODMAP Panzanella - FODMAP Everyday
Ingredients: 4- ounces (115 g) sourdough bread bite-sized cubes; 5 tablespoons Garlic-Infused Oil, (made with olive oil, or purchased equivalent, divided); Kosher salt; Freshly ground black pepper; 2- pounds (910 g) very ripe beefsteak tomatoes, (cored and chopped); 8- ounces (225 g) fresh mozzarella ((I use small Ciliegine, torn into bite-sized pieces)); 2 (85 g total) Persian seedless mini cucumbers, ( trimmed and chopped crosswise); ½ cup (32 g) chopped scallions, (green parts only); 1 tablespoon drained, (brine-packed capers); 1/3 cup (10 g) fresh basil leaves, (chopped or torn); ¼ cup (8 g) fresh flat leaf parsley leaves (chopped or torn); 1 ½ tablespoons red wine vinegar; Generous ½ teaspoon Dijon mustard

www.fodmapeveryday.com

Looking for a Low FODMAP Panzanella? Our version uses sourdough bread, juicy tomatoes, cucumbers and fresh basil - and even improves upon sitting.

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Ingredients

4- ounces (115 g) sourdough bread bite-sized cubes
5 tablespoons Garlic-Infused Oil, (made with olive oil, or purchased equivalent, divided)
Kosher salt
Freshly ground black pepper
2- pounds (910 g) very ripe beefsteak tomatoes, (cored and chopped)
8- ounces (225 g) fresh mozzarella ((I use small Ciliegine, torn into bite-sized pieces))
2 (85 g total) Persian seedless mini cucumbers, ( trimmed and chopped crosswise)
½ cup (32 g) chopped scallions, (green parts only)
1 tablespoon drained, (brine-packed capers)
1/3 cup (10 g) fresh basil leaves, (chopped or torn)
¼ cup (8 g) fresh flat leaf parsley leaves (chopped or torn)
1 ½ tablespoons red wine vinegar
Generous ½ teaspoon Dijon mustard