Summary: Celiac.com 05/10/2023 - Panzanella is an Italian dish that is basically an herb and mixed green salad with toasted bread mixed in. But, don't be fooled by its seemingly simple ingredients—panzanella bursts with a symphony of flavors that will awaken your taste buds and leave a lasting impression on your guests. Each bite offers a refreshing medley of textures, combining the crispness of the greens, the crunchiness of the bread, and the juiciness of ripe tomatoes. As you savor the exquisite balance of tangy balsamic vinegar, fragrant basil, and aromatic garlic, you'll find yourself transported to a sun-soaked Italian garden, where every ingredient sings in harmony. Ingredients: ½ small loaf gluten-free bread, preferably stale sourdough (but about 12 ounces of any good, toasted bread will do) 4 tablespoons olive oil, divided 2 tablespoons white wine vinegar 2 teaspoons Dijon mustard Kosher salt and pepper 2 scallions, white and light green parts finely chopped, dark green parts thinly sliced (diced red onions can also be used) 2 Persian cucumbers, smashed, halved lengthwise and then sliced 1 cup of dice ripe tomatoes ½ cups fresh or frozen peas (thawed if frozen) 2 cups mixed fresh herbs (such as parsley, basil, mint, dill) 5 ounces mixed greens Directions: Heat oven to 400°F. Cut crusts off gluten-free bread and tear bread into large pieces. On rimmed baking sheet, toss bread with 1 tablespoon oil and roast until golden brown, about 10 minutes. Meanwhile, in a large bowl, whisk together vinegar, mustard, remaining 3 tablespoons oil and ½ teaspoon each salt and pepper; stir in chopped scallions. Add cucumber and tomatoes and toss to coat, then toss with toasted bread. Add peas, herbs and greens and toss gently to combine. Add the toasted bread to the top of the salad, or top each bowl individually. Note: It's also okay to simply make the salad and serve the toasted bread on the side, with butter if you like.
