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Low Fodmap Panzanella Salad with Green Beans, Tomatoes, Green Onions, Kalamata Olives, Torn Fresh Basil Leaves and Baguette Pieces

Low Fodmap Panzanella

Tuscan vegetable salad with bread cubes and fresh basil.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 6 as a side dish
Course: Salad, Side Dish
Cuisine: Italian, Tuscan
Ingredients Method

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

Method
 

  1. 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.
  2. 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.
  3. Mix vinaigrette and set aside.
  4. Chop tomatoes (remove seeds), green onions, olives and cucumber and toss into a bowl.
  5. Drain green beans and allow to cool.
  6. Add green beans and desired amount of vinaigrette to the bowl and mix ingredients.
  7. Right before serving add the fresh torn basil leaves and bread cubes and toss to combine.
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