Summer Panzanella Salad

This delicious Panzanella salad is made with juicy ripe tomatoes, fresh cucumbers, crispy gluten-free bread, soft mozzarella, and a dressing that is tangy, sweet, and packed with flavour using an organic balsamic glaze! No matter the occasion, this recipe is a summertime must-try! 

 

 

Gluten-Free
Serves 4

Ingredients:

For the dressing:

¼ cup extra virgin olive oil

2 tablespoons MadeWith Organic balsamic glaze

1 tablespoon fresh lemon juice

½ tablespoon Dijon mustard

2 small cloves garlic, minced

Salt and pepper, to taste 

 

For the salad:

1 small gluten-free Baguette, torn into small pieces (approximately 4 heaping cups)

4 Roma tomatoes, cut into large chunks 

½ English cucumber, chopped

½ small red onion, thinly sliced

150g fresh mozzarella, torn into large pieces 

½ cup fresh basil leaves

4 cups chopped red-leaf lettuce, for serving (optional)

 

Directions:

For the dressing:

combine the olive oil, MadeWith Organic balsamic glaze, lemon juice, mustard, and garlic in a small mixing bowl. Whisk together until smooth. Season with salt and pepper to taste, and refrigerate until ready to use. 

 

For the Salad:

Preheat oven to 350℉

Scatter the baguette pieces onto a large baking tray and drizzle with 1 tablespoon of olive oil. Season with a pinch of salt and pepper and bake for 10-15 minutes, until golden and crispy. Set aside.

Place the cut tomatoes in a bowl and sprinkle with a pinch of salt. Toss together and set aside 10 minutes to draw liquid from the tomatoes. Strain the liquid and add to a large salad bowl. 

Add the toasted bread, cucumber, red onion, mozzarella, basil, and dressing to the salad bowl. Mix well to combine and set in the fridge for at least 30 minutes, allowing the bread to absorb the flavours. Serve over fresh red-leaf lettuce for more volume and crunch.