Panzanella (bread salad) in its traditional form is a no-no in my world. But gluten-free panzanella with these amazing herbed croutons instead of bread?
Now that’s something you can feel comfortable eating all the time (and believe me, you will). This gluten-free panzanella dish is simple to make and, if you use jarred peppers, requires no cooking at all.
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- 2 large red bell peppers or 2 roasted red bell peppers from a jar
- 2 cups grape tomatoes halved
- 1 cup Gluten-Free Herbed Croutons
- 1/2 cup arugula
- 1/3 cup finely chopped fresh basil
- 1/3 cup coarsely chopped fresh flat-leaf parsley
- 1/2 large cucumber peeled, seeded, and diced, optional
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons balsamic vinegar
- 2 tablespoons thinly sliced shallot
- 1 teaspoon minced garlic plus more to taste
- Sea salt and freshly ground black pepper
- Preheat the broiler.
- If using fresh bell peppers, cut the bell peppers in half and lay them flat on a rimmed baking sheet. Broil for 12 minutes, or until blackened. Let cool for 2 minutes, and then place the peppers in a brown paper bag. Secure the bag with a rubber band or twist tie and let the peppers steam for 10 minutes. Remove from the bag and rub the charred skin off with your fingers. Run the peppers under water to ensure all the skin is removed. Discard the seeds and dice the peppers.
- In a large bowl, combine the roasted peppers, tomatoes, Gluten-Free Herbed Croutons, arugula, basil, parsley, and cucumber, if using.
- In a separate bowl, whisk together the oil, vinegar, shallot, garlic, and salt and black pepper to taste.
- Drizzle the dressing over the bell pepper mixture and gently toss to combine.
- Serve at room temperature.