Sweet Onion Panzanella Salad (Gluten-Free)

A fresh twist on a classic! This Sweet Onion Sourdough Panzanella Salad combines toasty cubes of our gluten-free sourdough with juicy tomatoes, savory mozzarella, and a tangy vinaigrette. Toasted to perfection, the bread soaks up all the vibrant flavors while the sweet caramelized onions add a savory depth to every bite. Perfect for summer gatherings or a simple weeknight side.

Yields: 6 appetizer-size servings

Recipe and photos by Danielle Haft // @daniellehaft

Gluten-Free, Egg-Free, Vegetarian


INGREDIENTS

For the salad:

1 Bread SRSLY Sweet Onion Sourdough Loaf

3-4 vine ripe tomatoes

Sea salt

Extra virgin olive oil

1 large shallot

1/2 cup loosely packed basil

4 oz mozzarella balls, we used the pearl-size

For the dressing:

1/4 cup red wine vinegar

1/2 cup olive oil

1/2 tsp Dijon mustard

1 garlic clove, minced

Pinch of black pepper


DIRECTIONS

1. Start by cutting up your bread into cubes and leaving it out for 3-4 hours to stale, or pop it in the oven at 300° for about 30 minutes or so to dry out.


2. When you’re ready to get started, preheat your oven to 400°.


3. Add the cubed bread to a parchment lined baking sheet and coat in olive oil.


4. Bake the bread cubes for ~10 minutes or until edges are crisp and golden.


5. While the bread is toasting in the oven, cube the tomatoes and add them to
a colander over a mixing bowl. Salt the tomatoes generously and let them sit
for 10-15 minutes so tomatoes can absorb salt and extra juices can be
released into the mixing bowl.


6. Slice up the shallot and basil. Cut up mozzarella if needed.


7. In the bowl with the tomato juices, add all the remaining dressing
ingredients and whisk together.


8. In a large bowl, combine toasted bread, tomatoes, mozzarella, basil
and shallots. Stir in the dressing and mix everything together.


9. Transfer the salad to desired serving bowl and enjoy immediately!

 

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