Gluten Free Panzanella Salad


Panzanella salad is a Tuscan chopped salad of soaked stale bread, onions and tomatoes. I love how fresh and tangy it is and as always I added my own twist by including some roasted sweet baby capsicums and of course I made it gluten free. This salad is naturally vegan but you can defiantly add some parmesan cheese or some fresh bocconcini.

Panzanella Salad

Servings 4 serves
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes


  • Chopping Board
  • Chopping Knife
  • Baking Tray x 2
  • Aluminium Foil
  • Salad Bowl
  • Measuring Utensils: tbsp and a tsp


  • 1/2 loaf stale crusty bread
  • 400 grams vine ripened tomatoes (roughly chopped)
  • 1 small red onion (thinly sliced)
  • Tbsp capers (roughly chopped)
  • fresh basil
  • 1 red capsicum (cut lengthways into thick slices) or a handful of baby capsicums


  • 1 tbsp red wine vinegar
  • 3 tbsp olive oil
  • 1 tsp dijon mustard
  • 1 tsp Italian herbs
  • 1 pinch salt
  • 1 pinch black pepper


  • Preheat oven to 50°C.
  • On a baking tray lined with foil, place capsicums into the oven for 20-25 minutes or until they are soft and slightly charred. Take off the tops and scrape out the seeds. Chop them into pieces.
  • Tear the crusty bread into chunks and transfer on a baking tray. Place into the oven for 15-20 minutes until the bread is stale and slightly crunchy.
  • In a salad bowl mix together the bread, roasted capsicum, red onion, tomatoes, capers and fresh basil.
  • Taking a jar, add in all your dressing ingredients and shake to combine.
  • Pour over salad, toss and enjoy!

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