Gluten Free Panzanella

4 servings

Intermediate

10 minutes

Panzanella is a traditional Italian bread and tomato salad originating from Tuscany.

Recipe Ingredients

How to Prepare

Recipe Ingredients

Ingredients

Gluten Free Ciabatta Loaf ( Or 4 Individual Gluten Free Ciabatta Rolls - Torn into Bite-Sized Chunks)

460 g

Sweet Vine Ripened Tomatoes (Halved)

230 g

Orange Cherry Tomatoes (Quartered)

230 g

Red Onions (1 Small, Peeled and Thinly Sliced)

45 g

Capers (3 tbsp, Drained)

Basil Leaf

For the Dressing

60 ml

Extra Virgin Olive Oil (4 tbsp)

Clove

Garlic (Crushed)

Thyme Leaves (Roughly Chopped)

22.5 ml

Apple Cider Vinegar (1.5 tbsp)

How to Prepare:

Total:

10 minutes

Prep:

10 minutes

Preheat oven to 130°C, 250°F Gas Mark 0.5. Put the ciabatta pieces on a baking tray in the oven for 10 minutes to dry out. Allow to cool.

Whisk the olive oil, vinegar, garlic and thyme. Season to taste.

Toss the tomatoes, onion, capers, basil and ciabatta in a serving dish. Drizzle over the dressing and toss again until evenly mixed through. Leave to stand for 5-10 minutes before serving. This allows the flavours to infuse and the ciabatta to soak up the dressing.

Additional Information

Know a little more

Nutrition Information