Strawberry Panzanella Salad

Preheat oven to 450°F/ 230°C.

Add the gluten free crusty bread (3 cups) cubes to a silicone mat on a baking sheet or a baking sheet prepared with parchment paper or foil. Drizzle with extra virgin olive oil (1 tbsp), then rub into the cubes to combine.

Bake for 5 minutes. Remove from oven and set aside to cool. Start 5m timer

In a large mixing bowl, add the spinach (2 cups), toasted gluten free crusty bread (3 cups) cubes, sliced strawberries (1.5 cups), cherry tomatoes (1 cup), red onion slices (0.33 cup) and cubed english cucumber (1 cup) cubes. Toss until combined.

In a pot over medium high heat, heat all the glaze ingredients (balsamic vinegar (0.5 cup), raw cane sugar (2 tbsp), fine sea salt (0.5 tsp), ground black pepper (0.5 tsp)) and stir. Watch carefully - the glaze should begin to thicken after 5 minutes and you want it thick enough to stick to the back of a spoon, but not to thicken into a glob. It becomes very thick very quickly so watch carefully. Start 5m timer

Once glaze has thickened, remove from heat. Allow to cool slightly - it will thicken while it cools too.

Top with herbs (optional, not specified in ingredients list but mentioned in the text).

The glaze can be stored in the refrigerator once it has cooled down for at least a month.

Plate the salad and drizzle the balsamic glaze over it. Only drizzle glaze right before you're about to serve it.

Serve and enjoy!