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Gluten Free Panzanella

4 servings
Intermediate
10 minutes
Panzanella is a traditional Italian bread and tomato salad originating from Tuscany.
Recipe Ingredients
How to Prepare
Ingredients
Gluten Free Ciabatta Loaf ( Or 4 Individual Gluten Free Ciabatta Rolls - Torn into Bite-Sized Chunks)
460 g
Sweet Vine Ripened Tomatoes (Halved)
230 g
Orange Cherry Tomatoes (Quartered)
230 g
Red Onions (1 Small, Peeled and Thinly Sliced)
45 g
Capers (3 tbsp, Drained)
Basil Leaf
For the Dressing
60 ml
Extra Virgin Olive Oil (4 tbsp)
Clove
Garlic (Crushed)
Thyme Leaves (Roughly Chopped)
22.5 ml
Apple Cider Vinegar (1.5 tbsp)
Total:
10 minutes
Prep:
10 minutes
1

Preheat oven to 130°C, 250°F Gas Mark 0.5. Put the ciabatta pieces on a baking tray in the oven for 10 minutes to dry out. Allow to cool.

2

Whisk the olive oil, vinegar, garlic and thyme. Season to taste.

3

Toss the tomatoes, onion, capers, basil and ciabatta in a serving dish. Drizzle over the dressing and toss again until evenly mixed through. Leave to stand for 5-10 minutes before serving. This allows the flavours to infuse and the ciabatta to soak up the dressing.

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