Gluten-Free Panzanella Salad with Grilled Zucchini

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!

 

Recipe created by Micah Siva // @noshwithmicah

 

Gluten-Free, Vegan Option

Serves: 4-6

 

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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