Fresh tomatoes, mozzarella, basil and gluten-free croutons make up this simple, yet delicious summer salad.
Pre-heat the oven to 400 F.
Cut the gluten free bread slices into bite-sized squares. Spread the bread cubes out on a baking tray. Drizzle the bread cubes with the extra virgin olive oil and sprinkle the seasoning all over it.
Bake the bread cubes in the oven for approximately 10 - 15 minutes or until they toast and turn golden brown. Turn the croutons over once mid-way through. Allow the croutons to cool completely.
Cut the tomatoes into chunks. If you decide to mix up the type of tomatoes, cut cherry tomatoes in half. This allows some of the juices to come out and mix in with the olive oil and vinegar for the dressing.
Add the tomatoes, red onion slices (optional), basil, cheese and gluten free croutons to a large salad bowl. Drizzle the salad with extra virgin olive oil and red wine vinegar. Season to taste with a little sea salt and fresh ground pepper. Gently toss the salad. Serve immediately.
It's tough to mess up this salad. The ingredient amounts listed above are suggested amounts. If you like a little more or less of an ingredient, adjust to taste. The quantity in this salad is relatively small because it tastes best fresh. If you mix up the types of tomatoes used in the salad, adjust the amounts to your tastes. A mix of cherry tomatoes and heirloom tomatoes is wonderful together.
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