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Gluten Free Greek-Style Panzanella Salad on serving dish
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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!
Prep Time20 minutes
Cook Time15 minutes
Course: Salads
Servings: 4 -6 servings
Calories: 676kcal
Author: Dalya Rubin


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


  • 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


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!


Serving: 1Serving | Calories: 676kcal | Carbohydrates: 48g | Protein: 9g | Fat: 51g | Saturated Fat: 7g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 28g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 1318mg | Potassium: 1261mg | Fiber: 13g | Sugar: 14g | Vitamin A: 1292IU | Vitamin C: 33mg | Calcium: 164mg | Iron: 3mg