Panzanella Salad is a delicious alternative to your everyday lettuce and tomato salad. Starting with a base of bread, instead of lettuce, this hearty salad can easily be a meal of its own!
There are so many variations, but all start with the same beginning. Toasted bread. Three Bakers Hamburger Buns are perfect in this. They toast up crispy and have an almost buttery texture to them. The buns are able to maintain their texture in the salad without turning soggy.
For this salad, I did a fun take on a traditional Caprese. It’s my other favorite kind of salad (notice a little bit of a trend here- less lettuce, more of all the good stuff!). Because my husband is allergic to basil, I like to substitute arugula. It has a nice bite and helps bring this Panzanella salad to meal status, versus just a side dish.
The dressing that brings it all together is divine. A basic balsamic vinaigrette that just keeps you coming back for more. It’s easy to make ahead. I like to use a small mason jar to shake it up and then I can close it until I’m ready to use it. It’s best to wait to add the dressing until you are ready to serve it.
Gluten Free Panzanella Salad
Warmer weather is coming and this Caprese Style Panzanella Salad is going to make the perfect summer meal!
- 4 Three Bakers Gluten Free Hamburger Buns
- ¼ cup plus 2 Tablespoons olive oil
- 4 teaspoons minced garlic, divided
- ¼ cup balsamic vinegar
- 1 Tablespoon dijon mustard
- ½ teaspoon salt
- ½ teaspoon pepper
- 1 pint cherry tomatoes cut in half
- 1 cup arugula
- 8 ounces fresh mozzarella balls or cut in cubes
Cut Three Bakers Hamburger Buns into cubes.
Toss with 2 Tablespoons olive oil and 2 teaspoons minced garlic.
Toast at 400 degrees for 10-12 minutes.
Combine ¼ cup olive oil, balsamic vinegar, remaining garlic, mustard, salt and pepper in a small bowl. Mix well.
In a large bowl combine toasted bread, tomatoes, and arugula. Drizzle with dressing. Mix well and serve immediately.