Gluten Free Panzanella Salad

IMG_1316I I LOVE Ina Garten.  Her house, her adorable Jeffery, her recipes… I swoon for her recipes. Seriously, her cookbooks have become my nightly reading and recipe inspo.

Back in my pre- ulcerative colitis, gluten eating days one of my favorite summer recipes was her Greek panzanella salad.  It was always a bit more filling and satisfying than a traditional green salad and was a show stopper at any cookout.   Now that it is summer, I am really missing it!

Unlike Ina, I don’t have the “good olive oil” or fancy baguette, but I have found the best gluten free alternative with a not so fancy bread of choice:  gluten free hot dog rolls!  With total inspiration from Ina’s Greek panzanella salad recipe, I put my own Little Chef spin with protein rich chickpeas, tangy artichoke hearts, and my super high end (eye roll) gluten free hot dog rolls.

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  • 4 gluten free hotdog rolls
  • 1 English cucumber, chopped
  • 3 tomatoes, chopped
  • 1 medium, red bell pepper, chopped
  • 1 medium red onion, chopped
  • 1/2 cup kalamata olives, pitted and sliced in half
  • 1/2 cup of marinated artichoke hearts, halved
  • 2 cups of canned chick peas, rinsed and drained
  • 3/4 cup of feta cheese, crumbled
  • 4 tbsp olive oil, divided
  • 2 tbsp red wine vinegar
  • 1 tbsp garlic powder
  • 1 tbsp Italian seasoning
  • Servings: 6
  • Difficulty: easy


  • Leave the rolls out overnight
  • In the morning, chop the rolls into tubes and toss with 1-2 tbsp olive oil and garlic powder
  • Bake at 425 for 10 minutes, until golden brown
  • Let cool
  • In a gallon sized ziplock bag, toss remaining ingredients with the toasted rolls
  • Let sit in the fridge for at least an hour before serving

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