Since I love black-eyed peas and salads of all kinds, I was instantly drawn to this Cooking Light recipe, which blends Mediterranean and Southern U.S. ingredients. I have never made a bread salad, called panzanella in Italy, so I was interested to see how my gluten-free bread would work. One word: Yum.
The renovation: I substituted Udi’s gluten-free whole grain bread for the pita. If you can get gluten-free pita, use that. Next time I will try a frozen gluten-free pizza crust, as it’s very similar to pita in thickness and texture and should toast up beautifully. I happened to have a little bit of dried sumac from a trip to the spice store. While I’m sure this would be fine without it, I know the sumac added a wonderful dimension to the dressing and is THE ingredient that makes this authentically Lebanese. I also soaked the onion in cold water to make it more palatable in raw form. I cooked the black-eyed peas using the Beany Brothy Deliciousness method in my pressure cooker.
Gluten-free fattoush salad
4 t. (20 ml) cider vinegar
2 t. (10 ml) whole-grain mustard
2 t. (20 ml) fresh lemon juice
1/2 t. (2 g) ground sumac
2 small garlic cloves, minced or pressed
1/2 t. (1 g) kosher salt
1/4 t. (0.5 g) freshly ground black pepper
6 T. (90 ml) extra-virgin olive oil
pitas slices of gluten-free bread or 1-2 gluten-free pizza crusts torn into bite-sized pieces
1 C. chopped tomato, about two large handfuls
1 C. sliced English cucumber, about two large handfuls
1/2 C. diced red bell pepper, about one large handful
1/2 C. chopped fresh flat-leaf parsley, about one large handful
1/4 C. chopped fresh mint, about one large handful
1/4 C. chopped arugula, about one large handful
1/4 C. minced Vidalia or sweet red onion, about one-half handful
1 15-oz. can (450 g) unsalted black-eyed peas, rinsed and drained
Preheat oven to 400F/200C/gas mark 6.
Combine dressing ingredients in a jar with a tightly fitting lid. Shake well to combine.
Put the minced onion in a bowl of very cold water and soak for 10 minutes to remove the sharp taste. Drain thoroughly and pat dry with a kitchen or paper towel.
Arrange torn bread in a single layer on a baking sheet covered in parchment. Spray lightly with cooking oil spray.
Bake for 7 minutes, stirring after 4 minutes. Cool completely. Reserve one or two handfuls for topping the salad.
Combine tomato and remaining ingredients in a large bowl. Add remaining toasted bread and dressing to bowl; toss well to coat. Top evenly with reserved 1/2 cup toasted bread. Serve immediately.
Required FTC disclosure: I am part of the Cooking Light Bloggers’ Connection. I was not paid to write this post.
Today’s post is part of our mission to help you rebuild your health through food and lifestyle choices. Look for posts on Mondays featuring gluten-free, sugar-free recipes made with healthy plant-based ingredients, Tuesday reviews, Wednesday essays, Thursday how-to’s, and Friday giveaways (when available).