Step 1:Prepare your simple balsamic vinaigrette. Add balsamic vinegar, olive oil, salt and pepper and Italian seasoning in a jar, cover with lid and shake until well incorporated.

Place chopped tomatoes, red onion, 2 cloves finely chopped garlic, salt and pepper to taste and ½ of the balsamic vinaigrette in a large bowl. Marinate the tomatoes for at least 1 hour at room temperature.

Brush both sides of the crusty gluten-free bread with olive oil and then brush the garlic over the oil.

Grill the gluten-free bread for 3-5 minutes until slightly golden and has grill marks. Remove and set aside. (or you can even put in the toaster or bake in the oven)

Cut bread into cubes set aside. Add the fresh basil and fresh spinach to the marinated tomatoes, toss to coat well. Add the grilled cubed gluten-free bread and toss. Salt and pepper to taste. Add more balsamic vinaigrette dressing as desired or reserve balsamic vinaigrette in refrigerator for your next salad.

Enjoy this vegan gluten free balsamic panzanella salad alone or with any grilled meats or fish.