Gluten Free Tasty

Panzanella Nicoise Salad

Gluten Free Tasty

Come explore the world of gluten free foods as our chefs share their diverse visions and backgrounds to create easy-to-prepare versions of your favorite foods. (44 Episodes)
Recipe
Panzanella Nicoise Salad Recipe
Prep Time: 10 minutes
Cook Time: 10 minutes
Calories: 269
Difficulty: Easy

Nutrition Information

Recipe Serves 4
Nutrition Information Based on a Single Serving
Amount Per Serving% Daily Value*
Calories
269
13.45% Complete
13%
Fat
16g
24.6153846154% Complete
25%
Cholesterol
11mg
3.66666666667% Complete
4%
Sodium
568mg
24.6956521739% Complete
25%
Carbohydrates
25g
19.3798449612% Complete
19%
Fiber
5g
20.0% Complete
20%
Sugar
5g
10.0% Complete
10%
Protein
8g
15.6862745098% Complete
16%
*Percent Daily Value are based on a 2000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Dietary Needs

Lower Sugar
Gluten Free
Vegetarian
Lower Cholesterol
Ingredients
  • 1 large clove garlic, halved
  • 3 tablespoons extra-virgin olive oil
  • ½ teaspoon salt
  • 2 tablespoons aged balsamic vinegar
  • 1 cup low-sodium canned garbanzo beans, rinsed and drained
  • ⅓ cup pitted nicoise or Kalamata olives
  • 3 (1-inch) slices day-old gluten-free bread
  • 1 pound asparagus, trimmed
  • ½ teaspoon freshly ground black pepper
  • 1 cup cherry tomatoes, halved
  • 6 large fresh basil leaves cut
  • ¼ cup shaved Ricotta salata
Method
Preheat a grill or a grill pan to medium heat. Rub the cut sides of the garlic over both sides of the bread. Use a brush to distribute 1 tablespoon of the oil into both sides of the bread. Oil the grill or pan and grill the bread on both sides, about 1 minute per side. Transfer to plate. Sprinkle the asparagus with ¼ teaspoon of the salt and ¼ teaspoon of the pepper. Grill the asparagus for 8 to 10 minutes, until tender. Transfer to plate. In a large bowl, whisk together the remaining ¼ teaspoon salt and pepper, the remaining 2 tablespoons oil, and the vinegar. Set aside. Cut the grilled bread into 1 inch cubes and the asparagus into 2-inch pieces. Add them to the bowl with the dressing, along with the tomatoes, beans, basil, olives, and ricotta salata. Toss to evenly coat in the vinaigrette and divide among 4 salad bowls. Serves 4