Gluten-Free Panzanella Salad

Ingredients

• about 225 g Gluten-free bread
• 2 large Ripe tomatoes
• 1 medium Cucumber
• 0.5 medium Red onion
• 0.25 cup Fresh basil
• 3 tbsp Red wine vinegar
• 6 tbsp Olive oil
• 0.5 tsp Salt
• 0.25 tsp Black pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat oven to 175°C.
2. 2Cut the gluten-free bread into 2.54 cm cubes. Spread the cubes on a baking sheet and bake for 8-10 minutes, or until lightly toasted.
3. 3While the gluten-free bread is toasting, prepare the vegetables: Chop the tomatoes, cucumber, and red onion into bite-sized pieces.
4. 4In a large bowl, combine the toasted gluten-free bread cubes, chopped tomatoes, cucumber, and red onion.
5. 5In a small bowl, whisk together red wine vinegar, olive oil, salt, and pepper.
6. 6Pour the vinaigrette over the gluten-free bread and vegetable mixture. Toss gently to combine.
7. 7Add the chopped fresh basil and toss again.
8. 8Let the salad sit for at least 15 minutes to allow the gluten-free bread to absorb the vinaigrette.
9. 9Serve at room temperature.

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