We split this salad in half, one half is full gluten with the bread: and the other GF by replacing the bread with torn pieces of fresh mozzarella. Serve by itself for lunch or as part of dinner with barbequed chicken or ground chuck. Start the salad about an hour before you plan on serving it. Serves 2 in our house, and if only making one type; gluten or GF just make 1 salad instead of dividing up.
Place cut tomatoes in a flat dish and sprinkle with ¼ tsp. salt. (Halve grape or cherry tomatoes or quarter tomatoes on the vine). Let rest 30 minutes.
Thinly slice shallots and place in a small dish along with 2 TBSP red wine vinegar. Let rest 30 minutes.
Cut a thick slice of Ciabatta (or whatever bread you are using – adjust weight and Carbs if necessary). Cut into 1-inch by 1-inch pieces.
Place cut bread on a baking sheet and drizzle with ½ TBSP of olive oil and a light sprinkle of salt.
Cook for 5 minutes. Remove from heat and set aside.
Meanwhile mix ¼ cup olive oil, Dijon and thyme in a small dish and set aside.
Slice basil and set aside.
When tomatoes and shallots are ready, mix them together along with dressing and basil. Toss and if making both gluten and GF, divide salad into two servings of 152 grams each.
Toss one salad with the bread cubes and the other with fresh mozzarella.