Total Time: 40 minutes | Serves: 4-6

Gluten-free sourdough tossed with the best flavors of summer make this equally crunchy and juicy panzanella salad recipe a warm-weather winner.


1/2 loaf gluten-free sourdough, cubed

4 bell peppers, cubed

2 medium tomatoes, cut into large slices

1/2 red onion, thinly sliced

2 tablespoons sherry vinegar

3 cucumbers, chopped

3 tablespoons balsamic vinegar

4 tablespoons olive oil

1 clove garlic, minced

1 small shallot, minced

Chiffonade of fresh basil

Pinch of salt

Fresh pepper, to taste

Optional: additional olive oil for finishing


Preheat oven to 350°F. Place cubed sourdough onto a baking sheet and bake for 15 minutes or until browned. While the bread is in the oven, soak the red onion in the sherry vinegar.

In a small bowl, whisk together balsamic vinegar, olive oil, garlic, shallot, salt, and pepper.

Add bell pepper, tomatoes, cucumbers, soaked red onion, basil, and sourdough in a large serving dish, then combine with the dressing. Let sit for about 20 minutes before serving to let all of the flavors meld together.

Drizzle with additional olive oil before serving, if desired.