Gluten Free Greek-Style Panzanella Salad

Get ready to fall in love with this Gluten Free Greek-Style Panzanella Salad, made with the freshest of tomatoes & cucumber, along with other veggies, homemade croutons & delicious creamy greek dressing!

5 from 1 vote

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Course: Salads

Prep Time: 20

Cook Time: 15

Servings: -6 servings

Calories: 676kcal

Author: Dalya Rubin

Ingredients

For the Salad:

4 Pure Flavor® Organic Mini Cucumbers sliced into circles
1 container Pure Flavor® Organic Sangria® Medley Tomatoes halved
1 ½ cups chopped asparagus cut into 1 ½ “ pieces (remove the bottom 1-2 inches of stems first) (approx ¾ of a bunch)
¼ cup kalamata olives sliced
2 avocados cubed
2 cooked beet I recommend store-bought cooked, cubed

For the Croutons:

6 slices gluten free bread cut into 1 ½” cubes
2 tablespoons olive oil
½ teaspoon salt
¼ teaspoon ground black pepper
½ teaspoon garlic powder

Dressing:

2 clove garlic minced finely
1 teaspoon fine sea salt
¼ teaspoon ground black pepper
1 ½ teaspoons dried oregano
2 tablespoon freshly squeezed lemon juice
2 tablespoons red wine vinegar
¼ cup olive oil
¼ cup dairy free yogurt I recommend the Silk Oat Yeah Vanilla yogurt
¼ cup mayonnaise regular or vegan

Instructions

Prepare the Croutons:

Preheat the oven to 375°F and line a cookie sheet with parchment paper.
Place bread cubes onto the pan and drizzle with olive oil, salt, pepper and garlic powder.
Bake for 12-15 minutes, until golden.
Once cooked, allow to cool on the pan completely, before adding to the salad.

Prepare the Dressing:

In a medium container or bowl, mix together all the dressing ingredients until well combined and creamy. I like to use a container or glass jar, seal with the lid, and shake to emulsify all the ingredients.

Prepare the Salad:

To blanch the asparagus, bring a pot filled with at least 4 inches of water to a boil.
Carefully add the cut asparagus to the boiling water and cook for 2 minutes.
Immediately, transfer the blanched asparagus to a bowl filled with ice cold water for 1 minute.
Then, place the cold asparagus onto paper towels to dry.
Next, in a large bowl, combine all the salad ingredients: sliced cucumber, halved tomatoes (both kinds), blanched asparagus, olives, avocado and beets.
Mix in the cooked & cooled croutons.
Before serving, drizzle ¾ of the dressing over the salad and toss until all ingredients are coated in the dressing. Taste and add more dressing if needed. Enjoy!

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