You can use whatever vegetables you like here. Don’t skimp on the tomatoes or the fresh tomato vinaigrette, as they both help to provide some liquid that soaks into the breadcrumbs and helps to soften them up.

Total Time

• Prep Time: 10 minutes

• Cooking Time: 10 minutes

Ingredients

For the Salad:

• 3 cups leftover gluten-free sourdough bread, broken into bite-sized chunks

• 1 Tbsp olive oil, for drizzling on the bread

• ½ red onion, cut into half rings

• ½ red bell pepper, cut into bite-sized chunks

• ½ yellow or orange bell pepper, cut into bite-sized chunks

• ¼ cup sliced black olives, drained

• 4 Roma tomatoes, cut into chunks

• ½ tsp Kosher salt

• A tiny pinch of freshly-ground black pepper, for the vegetables

For the Tomato Vinaigrette:

• 1 Roma tomato, core removed

• 2 Tbsp olive oil

• ½ tsp Kosher salt

• ¼ tsp freshly-ground black pepper

• 2 tsp sherry vinegar

Instructions

1. Preheat the oven to 400˚F.

2. Use your hands to pull apart your leftover gluten-free sourdough bread into small, bite-sized chunks.

3. Drizzle the chunks with a tiny bit of olive oil, and bake the torn bread crumbs in the oven until they are warmed-through and lightly crispy, or about six minutes.

4. While the breadcrumbs are baking, rinse the sliced onions under cold water in a strainer, and then drain and dry on paper towels.

5. Add the sliced onions to a mixing bowl with the cut bell peppers and sliced black olives.

6. Add the cut tomatoes to a bowl with the Kosher salt, and allow the tomatoes to sit in the bowl for about five minutes.

7. When the breadcrumbs are done warming-up, remove them from the oven.

8. Drain the tomatoes, and add them to the mixing bowl with the other vegetables.

9. Add the lightly-toasted breadcrumbs from earlier, and season everything with a pinch of Kosher salt and freshly-ground black pepper.

10. For the tomato vinaigrette, simple blend together the cored Roma tomato with the olive oil, Kosher salt, black pepper, and sherry vinegar.

11. Strain the contents through a fine mesh strainer, and reserve the strained mixture for use as your tomato vinaigrette.

12. Divide the breadcrumbs and vegetables from earlier onto serving plates or into bowls.

13. Top each serving with the tomato vinaigrette.

Notes

Lightly salting the cut tomatoes and allowing them to rest in a small bowl gives the salt time to infuse into the tomato, and also helps the tomatoes release some water. Simply drain the excess water from the salted tomatoes before adding them to your salad.

I like to rinse my cut onions, as it helps remove some of the sulfuric compounds that form on the surface of the onions after they are cut. This gives them a cleaner, less intense onion flavor that makes them more enjoyable to eat raw—try this trick out and let me know what you think!

Why Sourdough Bread is Good for You

When someone tells me they eat bread every day, I get concerned.

Because the gluten in wheat is a gut irritant but also because normal bread is high in processed carbs that spike blood sugar.

That means Energy crashes, weight gain, skin issues & more.

But as a holistic nutritionist, I absolutely love gluten-free sourdough bread.
​Here’s Why:

Making the perfect loaf is a challenge (especially a gluten-free one!).
So If you want an easy, simple, perfect bake every time…
Check out this gluten-free baking guide from Bloom Healthy!

This week, we're giving it away for 64% OFF!

And... we will also include free shipping to anywhere you are in the world 😉

It’s a 1-time purchase to get the incredible benefits of gluten-free sourdough for life.

And a happiness guarantee (the perfect loaf or your money back!).