Gluten-Free Panzanella Salad

Gluten Free Panzanella Salad | Queen of Quinoa

I’ve been on the hunt for a fabulous, crusty gluten-free french bread for a while now. I’ve looked at recipe, after recipe, after recipe, and just haven’t found exactly what I’m looking for. I’m starting to think that that perfect loaf of gluten-free deliciousness doesn’t exist (but trust me, I won’t stop searching).

Recently, I made a loaf using Amy’s gluten-free flour blend, based off her recipe for gluten-free french bread. While it was perfectly crusty, I’m not a fan of bean flours (the taste totally throws me off, which I should have known from the start) and it didn’t rise like I wanted it to.

But I was done baking, I had this whole loaf on my hand. Sliced and frozen, waiting to be used. I thought about making french toast, but that seemed to easy (plus, I’d made it before). I wanted something new. Something that highlighted the bread’s crunchy exterior and soft, fluffy interior. Something that was salty and delicious. Something Italian.

And panzanella salad immediately came to mind.

Gluten Free Panzanella Salad | Queen of Quinoa

Panzanella salad, if you’re not already familar, is the Italian version of salsa. It’s full of garden-fresh ingredients, bright green herbs, with just a hint of spicy mustard dressing.

But like all things Italian, we can’t just stick with herbs and vegetables. We need carbs. Lots and lots of carbs.

So in classic Italian fashion, what do we do? We add bread to our salsa and call it a salad.

Gluten-Free Panzanella Salad | Queen of Quinoa

Gluten-Free Panzanella Salad

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Yield: 4 - 6 servings


  • 3 tablespoons olive oil
  • 1 loaf of high-protein quinoa bread, cut into 1? cubes
  • 1 teaspoon fine sea salt
  • 2 tomatoes, cut into 1? cubes
  • 1 large cucumber, cut into 1? cubs
  • 1 red pepper, cut into 1? cubes
  • 1 yellow pepper, cut into 1? cubes
  • ½ red onion, finely chopped
  • 3 tablespoons fresh parsley, finely chopped
  • 3 tablespoons capers, drained & chopped
  • 1 garlic clove, minced
  • 1 teaspoon Dijon mustard
  • 3 tablespoons white wine vinegar
  • ¼ cup olive oil
  • Salt & pepper to taste


  1. Heat 3 tablespoons olive oil over medium heat. Add the bread cubes and toss to coat. Saute until golden brown and crispy, 5 – 7 minutes. Toss with 1 teaspoon salt.
  2. Combine tomatoes, cucumber, peppers, onion, parsley and capers in a medium mixing bowl.
  3. Whisk together the garlic, dijon, vinegar, remaining ¼ cup olive oil in a small mixing bowl and pour over vegetables.
  4. Add toasted breadcrumbs and toss to combine. Season with salt and pepper.
  5. Serve immediately.
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This recipe was shared on: Slightly Indulgent Tuesdays



About Queen of Quinoa

Alyssa Rimmer is the quinoa obsessed girl behind the gluten-free blog, the Queen of Quinoa. She loves experimenting with nutritious and whole-food ingredients, and seeks to encourage the everyday home chef that cooking and eating gluten-free can not only be healthy, but also delicious and fun. After struggling with stomach issues throughout her college years, Alyssa decided enough was enough and took her health into her own hands. She started by removing gluten from her diet and hasn’t looked back since. Two happy years have passed and her stomach issues have practically disappeared. Living gluten-free has also helped her to truly discover her passion for cooking and she has embraced her new lifestyle with open arms. With the Queen of Quinoa, Alyssa shares her gluten-free recipes, many of which are focused on the superfood quinoa, and discusses her journey to living a more fulfilled and healthy life. She now also cooks refined sugar-free and although not all her of recipes are vegan, she has loved learning and experimenting with vegan baking. She lives in Burlington, Vermont where she is surrounded by fresh, local produce and is always inspired by the fabulous seasonal ingredients that make this state so special. She is excited to share her recipes with you, as she helps to uncover the amazing world of quinoa.
This entry was posted in Breads, Gluten-free, International Cuisine, Italian, Recipe Index, Salads, Sides and tagged . Bookmark the permalink.

6 Responses to Gluten-Free Panzanella Salad

  1. pooja arora says:

    thanks for sharing such a wonderful post
    pooja arora recently posted..Pasta Salad with Red Sauce – Pasta Sauce RecipeMy Profile

  2. I love the colors in this salad – it’s beautiful! I just wish I could have tomatoes!
    Megan @ Allergy Free Alaska recently posted..Bacon Wrapped Dates Stuffed with Goat CheeseMy Profile

  3. Hmmm…wondering why your bread didn’t rise. Baking bread doesn’t have any hard and fast rules. You have to make adjustments based on the temperature of the room and the temperature of your ingredients. That might have had something to do with it. I use a proofing box, too. It helps.


  4. I’m gaga about recipes with old bread – love me some Panzanella with a big bowl of Ribolitta!
    Lynn @ The Actor’s Diet recently posted..Kaya Toast for DummiesMy Profile

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