Gluten-Free Panzanella with Fresh Mozzarella

Hi Bakers,

Which recipe makes you hope for stale bread? This one for gluten-free Panzanella! I was not prepared to love this so much and maybe it’s not for everyone but I adore it. The gluten-free focaccia bread is toasted a bit and then tossed with balsamic dressing with a touch of fresh oregano. Sweet tomatoes and fresh basil add brightness to the crisp bread. Creamy mozzarella bits make it even better. The bread recipe from Caputo gluten-free flour worked amazing for this and I highly recommend it. Enjoy~Carolyn

Gluten-free Panzanella With Fresh Mozzarella

Serves 2

2 cups cubed day-old gluten-free focaccia or other sturdy gluten-free bread

1-2 tablespoons olive oil

salt

3/4 cup fresh cherry tomatoes

2 tablespoons sweet onion, thinly sliced

3/4 cup fresh mozzarella, cubed

10 basil leaves torn or left whole if small

Dressing

3 tablespoons olive oil

1 1/2 tablespoons balsamic vinegar

1 clove of garlic, crushed

1/4 teaspoon fresh oregano, chopped

1/4 teaspoon salt

1/8 teaspoon ground pepper

Preheat oven to 350F. Toss the bread cubes in olive oil and sprinkle with salt. Toast on a baking tray for about 15 minutes stirring once for even browning. Let cool.

Mix together dressing. In a large bowl add tomatoes, onion, basil, and mozzarella. Toss with 1/2 of the dressing. Add bread cubes. Toss with the remainder of the dressing. Let sit for 20 minutes to marinate. Garnish with fresh oregano sprigs. Enjoy!