Grilled Panzanella Salad
Makes 6 servings
Free From gluten and all top 8 allergens
It’s still 100 degrees here in Southern California, and while it’s technically fall, cool autumn days seem nowhere in sight. And so, we continue to dine al fresco, and prefer to stay away from the stove as much as possible. Take advantage of your grill with this light and flavorful Grilled Gluten-Free Bread Salad. Farmer’s Markets are still overflowing with all varieties of vine ripe tomatoes and basil, so grab them while it’s hot! For added texture you can also throw in some diced cucumber, or add some artichoke hearts. This recipe is very adaptable and always delicious.
1 small garlic clove, crushed
½ tsp dried oregano
¼ tsp kosher salt, plus additional for seasoning bread
freshly ground black pepper
2 tbsp balsamic vinegar
½ cup extra-virgin olive oil, divided
1 small shallot, thinly sliced
2 lbs ripe tomatoes of varying colors and sizes
8 oz (6-8 slices) gluten-free allergy-friendly white bread
1 large garlic clove, cut in half
2 tbsp drained capers
½ cup chopped fresh basil (or parsley)
1. In a large serving bowl, combine crushed garlic, oregano, ¼ teaspoon salt and a few turns pepper. Stir in vinegar. Slowly drizzle in ¼ cup oil, while whisking to emulsify. Add shallot, stir to combine and separate the rings. Chop tomatoes into chunks, or halve cherry tomatoes, then add to bowl and toss gently with vinaigrette.
2. Heat grill to medium.
3. Brush bread on both sides with remaining ¼ cup olive oil and lightly sprinkle with salt and pepper. Grill 3-4 minutes per side until browned and slightly charred. Rub cut garlic half over one side of bread slices. Let cool 5 minutes. Cut into 1-inch cubes.
4. Gently stir capers and basil into tomato mixture. Add bread and toss well to combine. Serve immediately.
Grilled Gluten-Free Panzanella Salad © 2014 by Cybele Pascal
This recipe first appeared in the Summer 2014 issue of Allergic Living Magazine
Photo courtesy of Saveur.
Summer is the season for tomatoes and basil! But with pesto usually off-limits for people with food allergies — it traditionally contains tree nuts and dairy — I set about creating an allergen-free version of the original. The sweet and tangy roast cherry tomatoes are the perfect compliment to the earthy flavor of the basil, and the smokiness of the grilled chicken. As an added bonus, I’ve used hemp seeds in place of the traditional pine nuts or walnuts, boosting protein and omega 3 essential fatty acids. Upon tasting this recipe, my son Monte asked, “Can I have this for lunch tomorrow too?” There is no greater compliment.
- 1/3 cup shelled hemp seeds (Manitoba Harvest hemp seeds are allergen-free)
- 1 clove garlic
- 1 cup tightly packed fresh basil
- 3/4 cup extra virgin olive oil
- 1/4 tsp. salt
- 1/4 cup gluten-free bread-crumbs (I like Hol-Grain for this recipe, they’re very fine and made from rice)
- 1 lb. cherry tomatoes
- 2 Tbsp. extra virgin olive oil
- salt and fresh ground pepper
- 1 lb. chicken breast (if you’re short on time, buy it pre-grilled)
- extra virgin olive oil for drizzling
- salt and fresh ground pepper
- 1 lb. rice or corn-quinoa penne or spirals or shells
- 6-8 large basil leaves to garnish
Place hemp seeds in food processor and grind to a fine meal. Add garlic and puree. Add basil, and blend till finely chopped. Pour in extra virgin olive oil, a little at a time, till pesto is nice and smooth. Add salt and gluten-free bread crumbs. Combine thoroughly and set aside. (This can be made in advance. Makes 1 heaping cup.)
Preheat oven to 425°F. Cover a baking tray with aluminum foil, scatter tomatoes on it, drizzle with 2 Tbsp. extra virgin olive oil, sprinkle with salt and pepper, and toss till all the tomatoes are coated.
Roast until tomatoes collapse in on themselves, about 30 minutes (it will be less if the tomatoes are really tiny).
Put water on to boil, and cook pasta according to instructions on packet.
Pound the chicken breast between two sheets of parchment paper with a meat mallet till it is 1/2-inch thick. Drizzle with extra virgin olive oil, sprinkle with salt and pepper, and grill over high heat about 3 minutes per side. Dice into 1-inch peices.
Drain pasta and toss with olive oil to coat in a large pasta bowl. Add the pesto and chicken. Toss. Add the roasted tomatoes and gently toss one more time. Scatter 6-8 basil leaves over top. MAKES 8 SERVINGS
Allergen-Free, Gluten-Free Pasta with Roast Cherry Tomatoes, Grilled Chicken, and Nut-Free Pesto © 2010 by Cybele Pascal
(Please note that all my recipes are completely free of all top allergens (wheat, dairy, soy, eggs, peanuts, tree nuts, sesame, fish, shellfish, and gluten), so as many people as possible can enjoy them. Additionally, all the ingredients are available at Whole Foods, and online at Amazon.com. If you have trouble finding something, let me know and I’ll help you find it.)
SAFETY NOTE: Because each person’s food sensitivity and reaction is unique, ranging from mild intolerance to life-threatening and severe food allergies, it is up to the consumer to monitor ingredients and manufacturing conditions. If manufacturing conditions, potential cross contact between foods, and ingredient derivatives pose a risk for you, please re-read all food labels and call the manufacturer to confirm potential allergen concerns before consumption. Ingredients and manufacturing practices can change overnight and without warning.