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. #glutenfree #celiacfriendly #panzanella #lunch #easy #foodvideo #shorts #foodblogger #salads
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 remainder of dressing. Let sit for 20 minutes to marinate. Garnish with fresh oregano sprigs. Enjoy!