Not your typical salad! ~ Panzanella Salad ~

Have you ever tried a Panzanella Salad?

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, we have decided to substitute Aleia's Gluten Free Croutons for the gluten bread thus providing a gluten-free foundation for our Panzanella Salad.

Prep time: 15 min.
Inactive Prep Time: 30 min.
Skill Level Needed: ZERO! YOU CAN DO IT!!
Serves: 12

Ingredients:

• 3 tablespoons of olive oil
• 1 bag of Aleia's Gluten Free Croutons 12 oz. (we make two varieties a Classic and a Parmesan; I would pick Parmesan because I love cheeeeese!)
  
• 2 large, ripe tomatoes, cut into 1 - inch chunks
• 1 hothouse cucumber, unpeeled, seeded and cut into 1 - inch chunks
• 1/2 red onion, cut in half and thinly sliced
• 10 large basil leaves, coarsely chopped

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

Directions:

For the vinaigrette, whisk together all the ingredients.

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 I will post it!!! Send pictures to aleias@sbcglobal.net - put Panzanella Salad in the subject.