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Tomato Panzanella Salad



GFCF croutons made from Udi’s bagels are the base for this amazing tomato panzanella salad.  The croutons are phenomenal on their own and are the perfect addition to this panzanella salad.  This is one of those dishes that is beautiful, easy to prepare and your guests will rave about.  And the croutons hold up so well that no one will know they are gluten free!

If you have tomatoes from your garden or some delicious sweet tomatoes from the farmer’s market – this is a great way to prepare and eat them.  It would be beautiful if you have an array of various colored tomatoes.

Here is a picture of my last batch of Tomato Panzanella Salad we made.

Here is the recipe for the croutons.

Gluten Free Tomato Panzanella Salad

2 pints grape or cherry tomatoes, cut in half
1/4 cup minced red onion
3 cloves garlic, minced or put through a garlic press
1/2 cup extra virgin olive oil
juice from one lemon
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh oregano
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh thyme
salt and pepper to taste
Panzanella Croutons (see link above)

In a bowl, combine all the ingredients, except the croutons, and combine.  Add the croutons and toss well.

Serve immediately.  You can refrigerate this if you have to but it is best when served right away.

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5 Responses to “Tomato Panzanella Salad”

  1. It never even occurred to me to use Udi’s bagels for croutons, brilliant idea Jen! I will be making some along with your salad tomorrow, sounds yummy. :-D

  2. you can cook this receipe tossing the croutons in lightly and sprinkle parmisan-reggiano or ramano cheeses on top and it will crisp up the bread! about 20 min. at 350

  3. Janet says:

    Your crouton link is incorrect. It currently links to: http://http//gfreelife.com/perfect-gfcf-croutons/

    It should be: http://gfreelife.com/perfect-gfcf-croutons/

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