Goodbye Gluten: Panzanella

Panzanella, very popular in the Tuscany region of Italy, is a salad made of stale bread soaked in the juices of fresh tomatoes and roasted peppers. It is very similar to bruschetta but has a few extra elements that take this dish through the roof. This dish really highlights the freshness of your ingredients and is perfect for family lunches.

An important part of a Panzanella is the bread. I used a gluten-free ciabatta loaf because it absorbs liquid easily. You also have to make sure that your bread is slightly stale so that the flavors from the dressing really infuse into the loaf.

This simple and easy salad is a satisfying dish and has so many strong and vibrant flavors. My special addition to this recipe is a balsamic vinegar glaze. The balsamic glaze adds a tartness to the tomatoes and complements the roasted peppers well.

Ingredients

• 4 large tomatoes
• 2 bell peppers (1 yellow a 1 red)
• 8 black olives, chopped
• 1 small red chili, seeded and chopped
• 1 gluten-free bread loaf of choice
• 4 tbsps apple cider vinegar
• 5 garlic cloves, crushed
• 1 cup extra virgin olive oil
• 2 tbsps balsamic glaze or balsamic vinegar
• Salt and pepper for taste
• A handful of fresh basil for garnish

Directions

• Put a cross on the bottom of the tomatoes and blanch them by immersing them in boiling water and after 30 seconds plunging them in ice water. The skin should easily peel off.
• Cut the tomatoes into bite-size chunks and place in a bowl.
• Scoop out the seeds into a strainer and press to release the juice into a separate bowl.
• Skin the peppers by either grilling them or roasting them until they are black. Once they are cool the skin will easily peel off. Cut the peppers into long strips and place them with the tomatoes.
• Add the chilies and olives to the tomatoes and peppers.
• Tear the bread into bite-sized chunks and place them with the tomatoes and peppers.
• Add the vinegar, garlic, olive oil, and balsamic glaze to the tomato juice from the seeds and pour over the bread. 
• Toss the bread to distribute the dressing throughout and let it sit for 10-15 minutes.
• Add salt and pepper for taste and garnish with fresh basil leaves.