Enjoy this amazingly delicious Panzanella salad recipe with a freshly made Paleo dressing all summer long! Gluten-free, grain-free, dairy-free and vegan!
Heat olive oil in cast iron skillet (or another skillet), on medium-low. Add the cubed waffles pieces and saute until toasted, about 5-8 minutes. Keep an eye on them so they don't burn.
In a small bowl, whisk, the minced garlic, dijon mustard, white wine vinegar, 1/2 cup extra virgin olive oil, salt, and pepper (last six ingredients). This is the Paleo salad dressing.
In a large bowl, add all the chopped vegetables, basil, lettuce, "croutons". Pour over the dressing and stir to mix.
*Please note: the nutrition facts label is only for salad and not for waffle which is used for croutons. For the waffle nutrition label, go to that post to view.
*Cherry tomatoes are also delicious in the recipe, especially if regular tomatoes are not available.