Gluten-Free Panzanella (Italian Bread Salad)
You can use whatever vegetables you like here. Don’t skimp on the tomatoes or the fresh tomato vinaigrette, as they both help to provide some liquid that soaks into the breadcrumbs and helps to soften them up.
- Time: 20 min
- Servings: 4
Source: Bloom Cooking
Ingredients
- Leftover Gluten-free Sourdough Bread, Broken Into Bite-sized Chunks
- Olive Oil, for Drizzling on the Bread
- Red Onion, Cut Into Half Rings
- Red Bell Pepper, Cut Into Bite-sized Chunks
- Yellow or Orange Bell Pepper, Cut Into Bite-sized Chunks
- Sliced Black Olives, Drained
- Roma Tomatoes, Cut Into Chunks
- Kosher Salt
- A Tiny Pinch of Freshly-ground Black Pepper, for the Vegetables
- Roma Tomato, Core Removed
- Olive Oil
- Freshly-ground Black Pepper
- Sherry Vinegar