Gluten-Free Mixes and Italian Family Recipes

Panzanella Salad


March 6, 2015

  • Prep: 10 mins
  • Cook: 20 mins
  • 10 mins

    20 mins

    30 mins

  • Yields: 6


For the Focaccia cubes:

1 package A Tavola Together Focaccia Mix – Original or Rosemary

1 1/4 cups club soda or sparkling water

1/3 cup olive oil

1 9 x 13 baking pan

For the Salad:

4 cups focaccia cubes, Original or Rosemary, Regular

4 cups tomatoes, cut into large chunks

1 English cucumber, scored and seeded, cut into large chunks

1 yellow bell pepper, cut into large chunks, (optional)

1/4 cup red onion, thinly sliced

1 small bunch fresh basil

For the Dressing:

1 garlic clove, minced

1 teaspoon Dijon mustard

1/2 cup champagne vinegar or balsamic vinegar

1 teaspoon sea salt

Dash freshly ground pepper

1/2 cup extra-virgin olive oil


Pour vinegar into a small bowl. Stir in garlic, mustard, salt and pepper. Whisking continuously, slowly add the olive oil until it is thoroughly blended. Taste and adjust for salt and pepper.

Gently mix salad ingredients together in a medium bowl. Add 1/2 of the dressing and toss. Add more dressing as needed. Let marinate, covered, at room temperature for at least 30 minutes.

HELPING HANDS: Kids can help wash and cut the veggies and make the dressing.