The thing I love most about this time of the year is the flavor of fresh-picked tomatoes. Growing up in the south, I ate a lot of tomato sandwiches growing up. I still eat quite a few now too, only I make them with Just Mayo and whole grain bread. The recipe I’m sharing with you today for Instant Pot Rainbow Panzanella Salad, gives you all that summer tomato flavor and makes it a hearty meal too.
This is another post in my series of recipes sponsored by the Idaho Potato Commission. You can never have too many recipes for potatoes and this one makes an easy and delicious summer dinner. I’d recommend that you bring this to any 4th of July parties you’re going to this weekend!
I’ve made my Panzanella salad hearty by adding potatoes and beets. I love how well their textures go with the juicy tomatoes and toasted bread. I have to mention how the bread soaks up all the flavors.
You can make this gluten-free by using gluten-free bread. I haven’t made the dressing oil-free yet, but you could try substituting vegetable broth alone or vegetable broth with a little aquafaba mixed in.