Panzanella salads have many varieties but generally speaking they have vegetables including cucumber, onion and tomato (technically a fruit), fresh basil leaves, garlic, olive oil, bread cubes and a vinegar.
Panzanella is truly delicious, just about any variety you try is a treat, and a low-Fodmap version will obviously include your go-to garlic olive oil. The beauty of Panzanella salads is making a low-Fodmap version is considered just another twist on a flavorful Tuscan side dish.
Low Fodmap Panzanella
Tuscan vegetable salad with bread cubes and fresh basil.
Ingredients
- 3 cups bread cubes, roughly 1" in size, gluten-free if necessary (I've used baguette, brioche & ciabatta to make bread cubes
- 1 cup green beans, cut in half
- 1 large tomato, deseeded & chopped into bite-size pieces
- 1 medium cucumber, chopped into bite-sized pieces
- 1/4 cup kalamata olives, chopped
- 1/4 cup green onions, chopped (green parts only)
- 1/4 cup fresh basil leaves, torn
- Olive oil
- Salt & pepper
Vinaigrette
- 1/8 cup olive oil
- 1 tbsp Fody Shallot olive oil
- 1 tsp garlic olive oil
- 2 tbsp red wine vinegar
- 1 tsp Dijon mustard
- 1/2 tsp sea salt
- 1/8 tsp ground peppercorn
Instructions
- Preheat oven to 350℉. Cut up bread into roughly 1" pieces. Lay sheet of parchment paper over a cookie sheet and toss bread cubes with some olive oil, salt and pepper. Cook in the oven until firm, roughly 6-8 minutes depending on the type of bread.
- Heat some water in a pot over medium heat and cook green beans until soft, but still have a bit of crunch, roughly 5 minutes.
- Mix vinaigrette and set aside.
- Chop tomatoes (remove seeds), green onions, olives and cucumber and toss into a bowl.
- Drain green beans and allow to cool.
- Add green beans and desired amount of vinaigrette to the bowl and mix ingredients.
- Right before serving add the fresh torn basil leaves and bread cubes and toss to combine.
Tried this recipe?Let us know how it was!
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