Grilled Zucchini Panzanella Salad (Gluten-Free)

 

Bowl of Gluten-Free Panzanella with Grilled Zucchini, Tomato, Onion, and Basil

Panzanella is the ultimate bread-lovers dish, and a great way to use up the remnants of your favorite loaf. We’re grilling up summer zucchini with smoky grilled gluten-free sourdough and a simple dressing for a show-stopping salad, no matter your dietary restrictions!

 

The Vegetables

This recipe uses zucchini, red onion, and cherry tomatoes. Classic recipes just use tomato and onion, but we throw grilled squash in there as a hearty, smoky addition. 

Slice the onions and zucchini into thick slices to prepare them for the grill. You could also slice the zucchini lengthwise for long strips.   

 

Time to Grill! 

Add olive oil, salt, and pepper to the vegetables - both for flavor and to promote the charred effect. You'll only want two tablespoons of olive oil, not too much that the vegetables become mushy. Grill for 2 to 3 minutes each side on a grill sheet. 

Cut thick slices of your gluten-free bread then char on the grill for about 2 minutes each side. 

 

A Note On Gluten-Free Bread

In a panzanella recipe, bread is the star. Artisan breads are used in traditional Italian recipes because they have the best flavor and crusty exteriors, as opposed to a traditional sandwich bread. 

When it comes to gluten-free breads, many options at the store lack structural integrity and have a spongy aftertaste. For this recipe, get a gluten-free artisan bread from a local bakery, or use a true gluten-free sourdough like Bread SRSLY. 

Sourdough uses a traditional bread-making technique of creating wild yeast from flour and water. Bread SRSLY's gluten-free sourdough uses a blend of gluten-free flours. It has tangy flavor which is enhanced by toasting.  

 

Other Panzanella Salad Recipes: 


Recipe created by Micah Siva // @noshwithmicah
Gluten-Free, Vegan Option
Serves: 4-6

 

NUTRITION INFORMATION

Calories: 325
Total Fat: 18g
Carbohydrate: 35g
Dietary Fiber: 5g
Protein: 8g

 

INGREDIENTS

  • 4 medium zucchinis, sliced diagonally
  • ½ red onion, cut into wedges
  • 4 tbsp olive oil, divided
  • 4, ½ inch slices Bread SRSLY Seeded Gluten-Free Sourdough
  • 1 cup cherry tomatoes, halved
  • 3 tbsp white balsamic vinegar
  • ½ cup fresh basil, torn
  • ¼ cup parmesan cheese, grated (optional)

  

DIRECTIONS

  1. In a large bowl combine zucchini, red onion, 2 tbsp olive oil, salt and pepper.
  2. Heat a grill over medium heat. Grill the vegetables for 2-3 minutes per side, or until tender.
  3. Grill the Bread SRSLY Seeded Sourdough until slightly charred, about 2 minutes per side. Tear bread into bite sized pieces.
  4. In a large bowl, combine grilled vegetables, bread, and tomatoes.
  5. Drizzle with balsamic vinegar, remaining olive oil, salt and pepper.
  6. Top with fresh basil and parmesan cheese, if using, and enjoy! 
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