Spring Panzanella (Gluten-Free)

No need to wait for summer tomatoes to make this panzanella! This recipe features sweet sugar snap peas, bitter radicchio, and refreshing cucumber for a delicious springy take on panzanella. You've gotta try it!

Total time: About 1 hour (10 minutes active prep, 45 minutes baking time)

Yields: 4 servings 

Recipe and photos by Fiona Ridde // @feelgoodwithfi

Gluten-Free, can be made dairy-free with dairy-free cheese

INGREDIENTS

For the bread:
1/2 loaf Bread SRSLY Gluten-Free Seeded Sourdough, cut into 1” cubes
Olive oil
Salt

For the salad:
1 Persian cucumber, cut into half moons
2 cups sugar snap peas, tough ends removed and sliced on a diagonal
1/2 head radicchio, cored and thinly sliced
4 oz feta cheese, crumbled
Fresh mint & dill, minced

For the dressing:
1/4 cup olive oil
Juice of 1 lemon
2 tbsp red wine vinegar
1 garlic clove, grated
Salt & pepper 

 

DIRECTIONS

1. Preheat oven to 300°. Add the cubes of bread to a baking sheet and toss with a drizzle of olive oil and a sprinkle of salt.

2. Bake for about 45 minutes or until the bread is golden brown and dried through. Remove from the oven and let cool.

3. Add the dressing ingredients to a small bowl and whisk.

4. Add all of the salad ingredients to a large bowl then add the bread and top with the dressing. Mix well and enjoy!