Cybele Pascal

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.