Rye Free Panzanella

Total time50 min

Prep time20 min

Cook time10 min

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Ingredients

4 servings

1 lb ciabatta or rustic country bread, cut into 1-inch cubes (about 6 cups)
Schär Gluten-Free Ciabatta Rolls MULTIGRAIN CIABATTA (200g) - Low FODMAP Certified Signature SELECT Loaf Ciabatta Classic - 16 Oz La Brea Bakery Take & Bake Rustic Ciabatta Loaf Bread - 12 Oz.Private Selection Rustic Ciabatta Loaf Artisan Bread
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3 tbsp olive oil, for toasting bread
¼ tsp salt, for toasting bread
1 ½ lb ripe tomatoes (about 4 medium), cored and cut into 1-inch chunks
1 english cucumber, halved lengthwise and sliced ½-inch thick
½ small red onion, thinly sliced
½ cup fresh basil leaves, torn

For the dressing

3 tbsp red wine vinegar
1 tsp dijon mustard
1 small garlic clove, finely grated
½ tsp salt
¼ tsp black pepper
⅓ cup olive oil

Instructions

1
Preheat the oven to 400°F (205°C). Spread the bread cubes on a large baking sheet, drizzle with 3 tbsp olive oil, and sprinkle with 1/4 tsp salt. Toss to coat, then spread in a single layer. Bake for 10–12 minutes, turning once halfway through, until the cubes are golden and crisp on the outside but still slightly chewy at the center.
2
While the bread toasts, combine the tomatoes, cucumber, and red onion in a large mixing bowl. Toss with a pinch of salt and let stand for 10 minutes, until the tomatoes begin to release their juices.

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