Tomato & Watermelon Panzanella Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review


  • 4 sliced gluten free or paleo bread, cubed*
  • 1 tablespoon olive oil
  • 6 heirloom tomatoes, sliced
  • 1 cup cubed watermelon
  • 1/3 cup frozen peas, thawed
  • 1 avocado, thinly sliced
  • 1 shallot, thinly sliced
  • 1 tablespoon flake salt
  • 1/4 teaspoon black pepper
  • 34 tablespoons pesto**
  • handful of basil leaves


  1. Preheat oven to 350 degrees F. Place cubed gluten free bread on a baking sheet, top with olive oil, then toss. Place in the oven to bake for 6-8 minutes, until golden brown.
  2. While the bread bakes, make the salad. Place sliced tomatoes on a large plate, then top with watermelon, thawed peas, avocado, and shallot. Sprinkle flake salt and black pepper on top of all of it.
  3. Top salad with toasted bread then pour pesto on top of the salad and add basil leaves before serving!


*I used Canyon Bakehouse Gluten Free Bread

**I used Seggiano’s Pesto (it’s dairy-free)