Recipe: Quick & Easy Gluten Free Panzanella Salad

I grew up eating a salad with dinner almost every night, and most of the time it was one version or another of a panzanella salad. I didn't know it at the time; we just referred to it as salad, and the incredible juices left at the end were used for "dunky dunky" with our bread. It's the little things, right?

Eventually I began to appreciate the way my dad could take one basic salad recipe and modify it so many different ways to keep it fresh and new. Back then, the basic recipe was tomatoes, red onion, cucumber, parsley (or basil, or mint), olive oil, vinegar, and a bit of salt and pepper.

We liked to dip our bread, but if the day-old bread was really hard it got ripped up into pieces and tossed into the salad.