Summer Panzanella – Low FODMAP Style

I love bread so naturally I love a good Panzanella – this is a summer version, with tomatoes of course, that I added some additional fresh fruit, veggies and herbs to.

 

• GF bread (I use Schar brand French bread or their ciabatta rolls)
• Arugula
• Tomatoes
• Cucumbers
• Red bell pepper
• Peaches
• Sweet corn
• Garlic infused olive oil
• Apple cider vinegar
• Dried basil & oregano
• Fresh chives, cilantro & basil
• Fresh burrata
• Salt

 

Cube and toss GF bread in garlic infused olive oil and salt, toast in oven about 7 minutes at 375

Cut and marinate tomatoes in garlic infused olive oil, salt, dried basil and oregano

Cut and salt cucumbers (place over strainer if you don’t want the extra liquid that comes off the cucumbers as they soak in the salt)

Clean and chop peaches and red bell pepper

Grill or microwave sweet corn (2 minutes per ear, cut off large end and “squeeze” cob out), remove kernels (butter and salt if desired but it usually doesn’t need it)

Add veggies and fruit to a bowl with the bread, top with the fresh herbs and burrata or keep out the cheese for a vegan meal

Serve with olive oil and vinegar if desired – I usually keep mine undressed or use a honey mustard vinaigrette

 

honey mustard dressing:

1 tablespoon of stone ground mustard

1 tablespoon of olive oil

1 tablespoon of apple cider vinegar

1 teaspoon of honey

Sea salt to taste

 

  

Cheers and God Bless!