Craving Something Crunchy & Comforting? This Gluten-Free Panzanella Will Change the Way You Feel About Stale Bread!
Which recipe makes you wish for stale bread? THIS one. Meet your new favorite way to use up day-old gluten-free bread: a balsamic-tossed, flavor-packed Panzanella salad that’s bursting with juicy tomatoes, fragrant oregano, fresh basil, and creamy mozzarella. The toasted gluten-free bread soaks up all that savory, tangy dressing—turning every bite into a crunchy, chewy dream. The bread? I used @caputo gluten-free flour to make a simple focaccia, and it held up beautifully—toasty on the outside, soft inside, and perfect for this dish. Highly recommend! If you don’t have homemade, no problem use Against The Grain gluten-free bread instead! You can find it in the freezer isle of many grocery stores.
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Gluten-Free Panzanella with Fresh Mozzarella
Serves 2
2 cups cubed day old gluten-free focaccia or other sturdy gluten-free bread (I like Against the Grain Brand)
1-2 tablespoons Extra Virgin Olive Oil
salt
3/4 cup fresh cherry tomatoes
2 tablespoons sweet onion, thinly sliced
3/4 cup fresh mozzarella, cubed
10 basil leaves torn or left whole if small
Dressing
3 tablespoons olive oil
1 1/2 tablespoons balsamic vinegar
1 clove of garlic, crushed
1/4 teaspoon fresh oregano, chopped
1/4 teaspoon salt
1/8 teaspoon ground pepper
Preheat the oven to 350F. Toss the bread cubes in olive oil and sprinkle with salt. Toast on a baking tray for about 15 minutes stirring occasionally for even browning. Let cool.
Mix together the dressing. In a large bowl add tomatoes, onion, basil and mozzarella. Toss with 1/2 of the dressing. Add the bread cubes. Toss with the remainder of dressing. Let sit for 20 minutes to marinate. Garnish with fresh oregano sprigs. Enjoy!
You’re going to wish for stale bread so you can make this recipe. It’s a lot like a crouton salad. It is so delicious. I seriously wasn’t expecting to like it so much. You need a sturdy bread like this against the grain or your own ficasha.