Gluten-Free Panzanella With Peaches And Heirloom Tomatoes
This gluten-free panzanella salad from Mary Fran Wiley comes together easily and celebrates late-summer produce. It can be easily multiplied for more than one and works as a great way to use up lonely slices of bread!
Prep Time5 minutes mins
Total Time5 minutes mins
Course: Salad
Cuisine: Italian
Keyword: gluten-free panzanella, gluten-free salad, vegetable recipes
Servings: 1 salad
Author: Mary Fran Wiley, Frannycakes
- 1-2 slices of your favorite gluten-free bread, or hot dog bun if that's what you have
- 1 ripe peach
- 1 ripe heirloom tomato
- ¼ white onion
- 4-5 fresh sage leaves
- generous pinch of salt
- 2 tablespoons balsamic vinegar
- 2 tablespoons olive oil
Toast your bread.
Dice your tomato and peach.
Slice your onion as thinly as you can (if you are not so good at slicing, use a mandolin).
Chiffonade or tear your sage leaves.
Dice or tear your toasted bread.
Toss all your prepared ingredients in a bowl with the salt and drizzle with the olive oil and balsamic.