Panzanella is not, by definition, a paleo dish. It's kind of hard to find a bread salad that's grain-free, so it's a dish that's never really on my radar.
When I was putting together a menu for a cook out, though, I was reminded of a Giada De Laurentiis salad I made many moons ago that had been a hit. It features cucumber, tomato and basil so is just perfect for summer entertaining.
I decided to revisit the salad using the grain-free "corn" bread recipe I've come to love from Kelly Broyzna. It has a lightly sweet flavor but more importantly a firm texture that can stand up to being cubed and tossed in a salad.
Other than the bread swap I made the recipe as written, adding in a little salami I picked up at a local market. I'm not even including it in the ingredients because it's totally optional, as is the cheese if you want to keep things dairy-free.
Both of my kids like this one and it's so easy to throw together yet impressive enough for company. I made the cornbread a day in advance so that it was really firm and easy to cut into cubes.
Paleo "Cornbread" Panzanella Salad
adapted from Giada De Laurentiis
2 cups cubed grain-free cornbread (recipe below)
1/2 cup halved organic cherry tomatoes
1/2 cup cubed fontina cheese
1/2 cup cubed cucumber
1/4 cup chopped fresh basil leaves
1/3 cup extra virgin olive oil
juice and zest of one lemon
salt & pepper, to taste
Combine all ingredients in a large bowl and toss gently.
from The Paleo Chocolate Lover's Cookbook
1 3/4 cups almond flour
1/2 cup sifted coconut flour
1/4 cup arrowroot flour
1 tsp. salt
3/4 tsp. baking soda
1 cup canned coconut milk
1/4 cup melted coconut oil
1 tbs. apple cider vinegar
1 tbs. raw honey
Preheat oven to 350.
Grease an 8" x 8" baking dish, and set it aside.
In a mixing bowl, whisk together the dry ingredients—almond flour, coconut flour, arrowroot flour, salt, and baking soda.
In a separate mixing bowl, use an electric mixer to combine the wet ingredients—coconut milk, eggs coconut oil, apple cider vinegar, and honey.
Add the dry ingredients to the wet ingredients, and mix with the electric mixer until just combined.
Use a flexible silicone spatula to transfer the batter to the greased baking dish.
Even out the batter, smoothing the top with wet hands or the spatula. Bake for about 38 minutes.