• Roasted Panzanella Salad

    Rainbow of cherry tomatoes

    Tomatoes are still flurrying about in all kinds of shapes and sizes around here, and one of my favorites is the orange cherry tomato. So sweet, I just keep popping them in my mouth until suddenly the green paper container is empty, except for some shriveled green leaf tops.

    Red peppers

    It is getting a bit cooler at night, so instead of a fresh salad of tomatoes, Panzanella-style, I opted to roast the salad ingredients. I love warm salads, but if you’re still craving a cool salad, no need to roast these ingredients – just prepare them and toss with the dressing and add croutons.

    Roasted on cookie sheet

    If you want a grain-free crouton recipe, try my Herb Parmesan cheese version of croutons. For reference, I have a similar crouton recipe here. Or, if you want to use gluten-free bread for this salad, spray or rub it with oil and garlic, lightly grill or toast the pieces, and then dice them into croutons.

    Roasted Panzanella Salad with croutons

    The dressing is very optional, and I find I don’t need or want it most of the time because the roasted fruit and veggies are bursting with enough flavor. But if you want it, it’s at the end of the post.

    Tip This salad makes a great pizza topping, or addition to other salads with lettuce and cheese sprinkled on top. Store it in the refrigerator for about a week, and add to various dishes when the moment inspires you.


    Posted in Dairy-Free, Egg-Free, Gluten-Free, Lactose-Free, Low-Sugar, Paleo, Salads, Sauces & Dressings, SCD, Vegetarian  |  5 Comments

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    1 tablespoon 3 teaspoons
    1/4 cup 4 tablespoons
    1 cup 8 ounces
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