FYI, I did not even know what it was before I asked Kim, our creator, to help me post a recipe for a spring inspired, crouton utilizing, health/funky salad for our blog. This distinctive Italian dish needs a lesson in being gluten-free; deemed a "bread salad" for its hearty base, our delicious version substitutes the bread with Aleia's Gluten Free Croutons, thus providing a gluten-free foundation for our Panzanella Salad.
Prep time: 15 min.
Inactive Prep Time: 30 min.
Skill Level Needed: Easy!
3 tablespoons of olive oil
1 bag of Aleia's Gluten Free Croutons 12 oz. (we make two varieties a Classic and a Parmesan)
2 large, ripe tomatoes, cut into one inch pieces
1 hothouse cucumber, unpeeled, seeded and cut into one inch pieces
1/2 red onion, cut in half and thinly sliced
10 large basil leaves, coarsely chopped
For the Vinaigrette:
1 teaspoon finely minced garlic
3 tablespoons of red wine vinegar
1/2 cup of olive oil
1/4 teaspoon freshly ground black pepper
Whisk together all the ingredients in a small bowl, and set aside.
In a large bowl, mix the tomatoes, cucumber, yellow pepper, red onion, and basil. Add the croutons and toss with the vinaigrette. Allow the salad to sit for about a half and hour - this will allow your flavors to party in your bowl and get all blended up! Give the salad one more mix before serving.
If you give this recipe a try and send us a picture and we will be happy to post it! Send your pictures to firstname.lastname@example.org - put Panzanella Salad in the subject line.