Gluten Free Toasted Panzanella Salad Bowls. This popular Italian Panzanella salad is the perfect healthy bowl to any meal or even as a vegetarian main! Toasted Crusty gluten free bread combined with juicy tomatoes, vegetables, and olives, all soaked in a zesty dressing. Oh my! This Panzanella salad, is light, refreshing, and dairy free.
I have waited 3 months for this week. And now it’s here. And now I’m SUPER PUMPED!!! It’s bowl week ya’ll! Specifically UDIS GLUTEN FREE BOWL WEEK and we’re kick things off this EPIC Gluten free Toasted Panzanella salad bowls. OMG how fun, right?
But first, I should probably explain my excitement and what bowl week is all about, right? Yes, you are scratching your head wondering why this Crazy Cotter is ecstatic about a bowl. Well just hear me out.. mmm k?
You see, a few months ago I was chatting with best friend Taylor. You know Taylor right? She is the amazing talented food blogger and photographer over at Food Faith Fitness. Anyway, we were chatting about how much we are loving one bowl type of meals recipes. Not only are they “trendy” but they are fun, healthy, nourishing, and super easy. Then, of course, it clicked! Why don’t we make a full week of NEW BOWL recipes. Not just buddha bowls or power bowls, but CREATIVE bowls. All gluten free of course!
This idea sparked the interest of our favorite gluten free brands (Udis Gluten Free) and TOGETHER we will be showcasing Gluten Free BOWL RECIPES WEEK! 6 “Bowls” recipes being shared (between Taylor and myself) all this week! Are you ready to get some seriously delicious gluten free bowls recipes comin’ atcha?
Let’s begin. Meatless Monday Toasted Panzanella bowls are up first! And this is one easy recipe that is perfect for summer.
Traditional Panzanella is basically a tuscan bread tomato salad. It’s made by soaking stale pieces of hearty crusty bread in ice water and squeezing them dry, then tossing them with chunks of tomato. Well, of course I decided to revamp that.
My toasted Panzanella salad bowls are crouton based by cutting day-old bread Udis gluten free french baguette into cubes, tossing them in some herbs and olive, then toasting for just under 10 minutes until they become golden brown and a bit crunchy but still chewy. The best kind if ask me.
Now combine that with cherry tomatoes, shallots, stuffed olives, and a zesty lemony dressing to soak it all up. Gah, it’s one bowl of fresh, crisp, wonderfully satisfying salad delight! Haha now say that 5x fast now.
This salad. It brings back memories of my travels to Italy. And let me tell you, Europeans know how to do salad’s right! Always fresh seasonal vegetables, full of flavor, and healthy fats to pair. Which makes them even more Nourishing. Probably why I love my Paleo Niciose Salad as well.
Udis French Baguette bread worked superbly in this Panzanella salad bowl recipe. The perfect crunchy crust. Yes, I am all about the crust. Aren’t you? I never feel deprived of gluten when I use Udis Gluten Free products. Oh yes, the gluten free diet has come a LONG way folks! No more rice cake or cardboard tasting bread.
It’s all real good, real food, gluten free ingredients!Print
Gluten Free Toasted Panzanella Salad Bowls
- Two 6 inch or One 12 inch gluten free baguettes. Once cubed it makes 3-4 cups (We used Udis Gluten Free French Baguette) .
- 1/2 tsp dried Italian herbs (optional)
- 1/4 cup to 1/3 cup Olive Oil (divided)
- 1 1/2 cups chopped cherry tomatoes
- 2 shallots (sliced or chopped)
- 2 large celery sticks
- 1/4 cup stuffed olives
- 1 handful of fresh basil leaves
- sea salt and black pepper to taste
- Lemon juice from half a lemon
- 2 tbsp red wine vinegar or balsamic vinegar
- optional lemon zest topping
- First make sure your bread is someone stale or a day old left out of counter. Once ready, then cut your bread into 1/2 inch to 3/4 inch cubes. Should make around 3 or more cups.
- Preheat oven to 350F. While it’s preheating, toss your cubed bread in 1 or 2 tsp of olive oil and dried herbs.
- Place on baking sheet and toast for 6-8 minutes or until golden brown.
- Remove from oven, place a towel over the toasted bread/croutons, and let cool.
- Next cut up all your other veggies. Set aside until ready to use.
- Once your bread is cooled, arrange in one large bowl. Add in your veggies, olives, pepper, and sea salt. Set aside.
- Now for the dressing.
- Simply combine 4 or more tbsp olive oil, 2 tbsp red wine vinegar, and a 1 tbsp or less (depending on how tangy you like it) of lemon juice. Mix all together then pour this over the salad.
- Toss the salad and let the croutons soak up the dressing.
- If you want the dressing to soak up more bread, use more olive oil and/or vinegar. You can use balsamic vinegar as well!
- Garnish with fresh basil
- Add a pinch of lemon zest and more seasoning if desired.
This is great to serve into 3 -4 smaller salad bowls or one large panzanella salad to self serve!
If you don’t want a tangy/tart dressing, then skip the lemon juice.
Feel free to add your own dressing instead! Just make sure those croutons soak it all up! YUM!
TOASTING options if you want more chewy bread, then toast for only 3-4 minutes.
Will keep at room temperature for a few hours (covered) if you want to make this ahead of time.
Now be sure to head over to Food Faith Fitness and check out her Dairy free Breakfast Bowl! You will swoon and drool at the same time. Cauliflower Alfredo “Lox Bagel” Bowls with Udis Gluten Free bagels.
Crusty breakfast bagel croutons with lox and eggs.. like WHOA! See, told ya you’d drool.
Okay friends, get excited for Wednesday and Friday. We have more gluten free bowl recipes with Udis Gluten free coming your way! One is dessert (of course) and the other is more a comfort food. You’re gonna LOOOOOVE!
But for now, I’m ready to I’ll fill up my salad bowl again for that! That’s what the Italian’s would do anyway, right? Join me!
Ever tried Panzanella salad before? Favorite “bowl” recipe? Do share! Mmm k?
We can’t wait to share the rest of BOWL PARTY week with this FABULOUS brand!
This is a sponsored conversation written by me on behalf of Udi’s Gluten Free. The opinions and text are all mine.