Panzanella (Italian Bread Salad)
Hot cubes of keto-friendly bread are toasted in butter until crispy and tossed with a chilled tomato salad that is bright, sweet, and tart for a refreshing Italian-inspired classic. I like to serve this with a simple fish main.
Servings 4
Calories 154kcal
Ingredients
- 1 cup cherry tomatoes halved
- 1/4 cup red onions sliced thin
- 1 tablespoon red wine vinegar
- 1/4 teaspoon fish sauce
- 1 teaspoon coconut aminos
- 1/4 cup fresh cilantro leaves or fresh herb of your choice, such as basil or parsley
- pinch of salt to taste
- 2 keto rolls cut into 1 inch dice
- 3 tablespoons butter or butter flavored coconut oil for dairy-free
Instructions
- Combine the tomatoes, onions, pickle juice, fish sauce, coconut aminos, herbs, and salt in a bowl. Stir together to combine and adjust seasoning as desired with more salt, vinegar, or coconut aminos for sweetness as desired. Set aside at room temperature while you make the croutons. This part can be made up a day ahead and refrigerated overnight.
- To make the croutons, heat the butter in a medium pan over medium high heat. When melted, add the keto bread and toss to coat evenly with butter. Cook on medium heat until deeply golden all over, turning occasionally. The bread should have a crunch to it, about 10 minutes.
- Toss the bread with the tomato salad and serve immediately.
Nutrition
Calories: 154kcal | Carbohydrates: 7g | Protein: 3g | Fat: 13g | Saturated Fat: 2g | Sodium: 162mg | Potassium: 108mg | Fiber: 3g | Sugar: 1g | Vitamin A: 625IU | Vitamin C: 10mg | Calcium: 11mg | Iron: 1mg