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.
Thanks to Udis Gluten Free for such awesome GLUTEN FREE products and for partnering with us for Bowls recipes week! Now keep readin. You’ll love this!
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!
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Gluten Free Toasted Panzanella Salad Bowls
- Total Time: 13 minutes
- Yield: 3-4 1x
Description
Gluten Free Toasted Panzanella Salad Bowls
Ingredients
- Two 6 inch or One 12 inch gluten free baguettes. Once cubed it makes 3-4 cups (We used Udis Gluten Free French Baguette) .
- ½ tsp dried Italian herbs (optional)
- ¼ cup to ⅓ cup Olive Oil (divided)
- 1 ½ cups chopped cherry tomatoes
- 2 shallots (sliced or chopped)
- 2 large celery sticks
- ¼ 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
Instructions
- First make sure your bread is someone stale or a day old left out of counter. Once ready, then cut your bread into ½ inch to ¾ 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 teaspoon 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 tablespoon olive oil, 2 tablespoon red wine vinegar, and a 1 tablespoon 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!
- Enjoy!
Notes
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.
- Prep Time: 5 min
- Cook Time: 8 min
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 7 g
- Sodium: 362.3 mg
- Fat: 16.3 g
- Saturated Fat: 2.4 g
- Carbohydrates: 34.7 g
- Fiber: 4.3 g
- Protein: 7.3 g
- Cholesterol: 0 mg
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!
I LOVE panzanella! The first time I was introduced to it was when I was watching Ina Garten’s cooking show. Yum!
Oh I bet her recipe is amazing!!!
Gluten free baguettes?! Better get my hands on those!! 😀 These bowls look stunning!
you must!!! so good Cassie.
Looks almost too pretty to eat! Almost. Bowl meals are the best! Miss you, we need to catch up soon!
I love you made panzanella. It has almost all of my favorite things in one bowl. This is fantastic, and it’s gorgeous too.
I love the idea of a one bowl meal, especially if that means less clean up! This panzanella salad looks delicious, and perfect timing to use up some fresh garden vegetables!
Loving this idea! Looks so delicious!
This salad make me want to GO to Italy! Looks so good, Lindsay.
Let’s go now! Wanna?
Udi’s gluten free bread is hands down the best. Your salad looks delicious.
This looks amazing and I am so hungrrrrry!
I just love all the beautiful colors!!!!
And all the bread! Hehe
Beautiful, Lindsay! The recipe sounds delish, and your photos are STUNNING! A+! 🙂
ahh well you are the best! and beautiful! and thank YOU
This salad has so many goodies in it! I LOVE Udi’s GF bread!
isn’t it the best?! LOOOOOVE
Italians know how to do everything right! Less than 3 months and I’ll be there… until then, I’ll have this. Love!!!
I will be chaperone!
This is such a stunning recipe Lindsay! I’ve never made a panzanella (I think I’ve only eaten it once!), but this looks simply too good to pass up.
I LOVE this new bowl concept you two have come up with!!! Can’t wait to see all these beautiful creations. I’m totes digging this because it’s like a salad on steroids! AKA FILLING!!!! Which this prego lady needs. I’m sooooooo in to olives so you’re speaking to my big hungry heart with this one!
Yes, you need all those healthy fats and carbs! Load up mama!
I love this idea! Such a great collaboration. This panzanella salad looks amazing. The perfect summer salad bowl.
yes! summer should never end if this is in our diet! haha
This bowl. MY GAWSH. I want to eat it everyday, ALL DAY LONG! Salad with bread is just the best way to do salad and this is gorg! Can’t wait for the rest of our bowl week! Pinned!
All day long sounds like a good plan!
Ugh, yesssss. Even though I just ate Italian food for the past several days in a row, I will never tire of it. This looks and sounds right up my alley!
let’s go back! will you take me? hehe. WElcome home beautiful bride!
Oh an this looks too good with that gf bread! Great summer salad and so many favorite things 🙂
make me some paleo bread! we can have a paleo panzanella party. I’ll bring wine!
Favorite bowl recipe??? Every recipe!! No plates allowed in my house! (well, at least for me…everyone else still uses plates) 😛
I like his rule! i must follow
I haven’t gotten in the bowl train but I have been into making a lot of salad bowls lately. Live the idea of the soaked bread!
Right? Soaked in such goodness! but you might have to bake? LOL! HOT!
Right now, anything with minimal clean up is where it is AT for me! No dishwasher, no problem 😀
This works! Just eat it standing up with a shovel