When summer gifts us sweet cherry tomatoes, crisp bell peppers, and fragrant peaches, all you need is a piece of bread to create a colourful, fresh, and complete meal: Summer Vegetable Panzanella.

For this recipe, I used my Crispy Wholemeal Bread, which can be fresh – lightly toasted in a pan – or stale, soaked with water and vinegar. In this version, I started with fresh gluten-free bread and toasted it slightly to let it better absorb the flavours of the vegetables and fruit. With stale bread, Panzanella becomes a perfect anti-waste idea, enhanced by the contrast between the sweetness of grilled peaches and the lively note of mustard and mint.

Perfect as a light lunch, quick dinner, or sharing starter, this Panzanella is rich in fibre, vitamins, and minerals. Plus, it’s an excellent ally for weekly meal planning as it can be prepared in advance: the flavours will meld together, making it even more irresistible.

Looking for another idea with stale bread? Try my Pappa al Pomodoro with Crispy Rinds.

Summer Vegetable Panzanella

14g carbohydrates per 100g

Ingredients for 4 servings

• 10-12 ripe cherry tomatoes (220g)
• 200g gluten-free bread**
• 1 nectarine or peach (about 160g)
• 150g yellow bell pepper
• 150g red bell pepper
• 70g red Tropea onion (or sweet spring onion)
• 2 tablespoons lemon juice
• 1 teaspoon mustard
• a few fresh mint leaves
• extra virgin olive oil
• apple cider vinegar
• pumpkin seeds
• salt and pepper

**Ingredients specific for celiacs

*Ingredients whose labels must read “gluten-free” (or, in Italy, present on  Prontuario AIC)

Preparation

1. Cut the bread into cubes and lightly toast them in a pan with a drizzle of olive oil, then place in a large bowl.
2. Thinly slice the Tropea onion and marinate it in a small bowl with 3 tablespoons of apple cider vinegar, salt, and pepper for at least 30 minutes.
3. Dice the bell peppers finely and cut the cherry tomatoes into halves or quarters.
4. Prepare the dressing by whisking together 4 tablespoons olive oil, 4 tablespoons vinegar, mustard, salt, and pepper.
5. Slice the peach into wedges and grill them on a hot griddle for 1 minute per side until slightly caramelised.
6. Assemble the Panzanella by combining the bread, vegetables, onions with their marinade, and the dressing in a large bowl. Mix well and season with torn mint leaves and pumpkin seeds to taste. If the bread seems too dry, add a few tablespoons of water, vinegar, and olive oil.
7. Let it rest in the fridge for a few hours before serving or prepare it the day before – it will be even more flavourful.
8. Serve by forming a round disc using a pastry ring, place 1 or 2 peach slices on top with a few mint leaves.