Gluten-free PANZANELLA, let’s skip the anchovies

It’s the 4th of July week and I hope you’re all getting ready to celebrate those who have served our country to keep us safe. I, for one, have enormous respect for all of our armed forces who work day and night so that my friends and family sleep safe and sound. Freedom is never free.

To help you keep your picnics and celebrations as healthy as possible…good luck! Just kidding, it can be done. But also remember my 90/10 rule! Live your life, enjoy what you enjoy, and everything in moderation.

Here’s one of my all-time favorite picnic recipes and will be served at our 4th of July festivities.

Panzanella with gluten free herbed croutons, cherry tomatoes, and fresh herbs. I know it’s odd having gluten-free panzanella (it is bread salad, after all) but for those who are gluten intolerant…you’re going to LOVE this!

INGREDIENTS
• 2 large red bell peppers, or 2 roasted red bell peppers from a jar
• 2 C grape tomatoes, halved
• 1 C gluten-free herbed croutons Gluten-free croutons
• ½ C arugula
• 1/3 C chopped fresh basil
• 1/3 C chopped fresh flat-leaf parsley
• ½ large cucumber, peeled, seeded, and diced
• 3 T EVOO
• 2 T balsamic vinegar
• 2 T thinly sliced shallot
• 1 tsp minced garlic, plus more to taste – because it’s soooo good
• Sea salt and freshly ground pepper to taste

DIRECTIONS
Preheat the broiler.
If using fresh bell peppers, cut the bell peppers in half and lay them flat on a rimmed baking sheet. Use parchment paper for easy clean up. Broil for 12 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 croutons, arugula, basil, parsley, and cucumber.

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 salad mixture and gently toss to combine. Serve at room temperature.

Serves 4 – or 2 if you’re really hungry

And, as always, if you enjoy this post, please Like It, share it with your Facebook friends and relatives, and anyone who you think might enjoy a gluten-free Panzanella!

And have a safe, memorable, and healthy 4th of July!

Xo,

Linda

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