Ingredients

The following ingredients have 4 Servings
  • 1/4 cup balsamic vinegar
  • 1 cup olive oil (( and a little extra to drizzle on the bread before grilling))
  • 1 tsp Italian herb seasoning (dried)
  • salt and pepper ( to taste)
  • 5 tomatoes (chopped heirloom or vine ripened)
  • 1 small onion ( red ( chopped into thin half moon slices) )
  • 3 cloves garlic ((2 finely minced and 1 cut in half to season the bread))
  • 8 slices bread (gluten free white (or if no gluten allergies then use a rustic Tuscan white bread))
  • 1/2 cup fresh basil (roughly chopped)
  • 4 cups spinach (chopped fresh or baby spinach)

Instruction

  • Step 1:Prepare your simple balsamic vinaigrette. Add balsamic vinegar, olive oil, salt and pepper and Italian seasoning in a jar, cover with lid and shake until well incorporated.
  • Place chopped tomatoes, red onion, 2 cloves finely chopped garlic, salt and pepper to taste and 1/2 of the balsamic vinaigrette in a large bowl. Marinate the tomatoes for at least 1 hour at room temperature.
  • Brush both sides of the crusty gluten-free bread with olive oil and then brush the garlic over the oil.
  • Grill the gluten-free bread for 3-5 minutes until slightly golden and has grill marks. Remove and set aside. (or you can even put in the toaster or bake in the oven)
  • Cut bread into cubes set aside. Add the fresh basil and fresh spinach to the marinated tomatoes, toss to coat well. Add the grilled cubed gluten-free bread and toss. Salt and pepper to taste. Add more balsamic vinaigrette dressing as desired or reserve balsamic vinaigrette in refrigerator for your next salad.
  • Enjoy this vegan gluten free balsamic panzanella salad alone or with any grilled meats or fish.