Sweet Onion Sourdough 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.

 

What Onions To Use For This Recipe

This recipe uses shallot, which is milder than regular onions with a sweeter bite. You can also opt for red onions or a sweet yellow onion, though shallots are milder and easier to slice because shallots are smaller. 

 

Sweet Onion Sourdough

The Sweet Onion Sourdough is a limited edition item from Bread SRSLY. It is perfect for bread-forward recipes, though any sourdough will work. 

This savory sourdough is completely gluten-free. This tasty sourdough soaks up the flavors of the vinaigrette. 

 

The Vinaigrette

This vinaigrette uses a classic two parts oil, one part vinegar ratio. This dressing is sharp, peppery, and slightly sweet with red wine vinegar. It's key to any panzanella salad recipe. 

An important step of making the vinaigrette is whisking the ingredients directly into the tomato bowl. The tomato juices that were drawn out from the salt add flavor. Keeping those slight tomato flavors in the vinaigrette ties the recipe together. 

 

Other Panzanella Salad Recipes: 

 

Yields: 6 appetizer-size servings
Recipe and photos by Danielle Haft // @daniellehaft
Gluten-Free, Egg-Free, Vegetarian

 

NUTRITION INFORMATION

Calories: 421
Fat: 27g
Carbohydrate: 36g
Fiber: 3g
Protein: 8g

INGREDIENTS

For the salad:

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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