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Gluten-free panzanella salad

Gluten-Free Panzanella Salad

  • Author: Cindy
  • Prep Time: 15 min
  • Cook Time: 15
  • Total Time: 30
  • Yield: 4 - 6 servings 1x
  • Category: Salad
  • Cuisine: Italian


This is a twist on the traditional Tuscan salad recipe, Panzanella Salad, but made with gluten-free bread that is toasted. 



1 1/2 loaf of gluten-free bread (about 3 cups)

olive oil spray

1 tsp garlic powder

1/2 tsp salt & 1/4 tsp pepper

1/2 english cucumber

34 large ripe red tomatoes

1 cup cherry tomatoes (sungold)

1/2 red onion, sliced thin

20 leaves fresh basil, chopped


1 tsp fresh garlic, chopped

3 tbsp champagne vinegar

1/2 cup olive oil

1/2 tsp salt

1/4 tsp ground pepper


  1. Preheat the oven to 325°.
  2. Cut the bread into cubes. Place on a parchment lined baking sheet. 
  3. Spray with olive oil and season with garlic, salt & pepper. Bake for 15 minutes until golden brown.
  4. While bread is toasting, prep other ingredients. Peel, halve, seed & slice the cucumber. Cut the tomatoes into large chunks.
  5. Halve the cherry tomatoes. Thinly slice the red onions. Chop the basil.
  6. Prepare the dressing by mixing all the ingredients together.
  7. Place all ingredients (except bread) in a large bowl and mixing thoroughly with the dressing. 
  8. When ready to serve, add toasted bread to the serving bowl and gently stir in the tomato mixture. It is best to serve within a half hour of mixing.


  • The traditional Panzanella is made with “stale” Italian Bread which is great also (no need to toast)
  • Capers & Bell Peppers are another great addition to the recipe

Keywords: Panzanella, Gluten-Free, Italian Tomato & Bread Salad, Vegan, Vegetarian