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Keto and Gluten Free Panzanella Salad
An almond flour based, keto friendly bread that's toasted to make the perfect gluten free panzanella style salad that's topped with heirloom cherry tomatoes, basil and burrata cheese.
Course
Side Dishes
Cuisine
Italian
Keyword
Keto and Gluten Free Panzanella Salad
Prep Time
10
minutes
minutes
Cook Time
20
minutes
minutes
Additional Time
10
minutes
minutes
Total Time
40
minutes
minutes
Servings
12
-16
Calories
134
kcal
Author
Bon Appeteach
Ingredients
1
Batch of Keto Cornbread
1
cup
Cherry Tomatoes
halved
1/2
cup
Fresh Basil
Chiffonade
1
Ball of Burrata
Salt & Pepper
Olive Oil
use a high quality
Instructions
Prepare a single 8x8 inch pan of
Keto Cornbread
. Add extra seasonings like rosemary, sage, or oregano for added flavor.
Let the bread cool and cut into 1 inch cubes, place them on a baking sheet and bake until toasted at 350 F for 10-15 minutes.
Once the bread is toasted, place it in a large salad bowl, add the halved tomatoes, the fresh basil, and the burrata and mix it lightly.
Season the mixture with salt and pepper and drizzle with a nice amount of olive oil.
Notes
Serve the salad immediately, if waiting to serve until later, wait to add the toasted bread to prevent sogginess.
Nutrition
Serving:
1
g
|
Calories:
134
kcal
|
Carbohydrates:
3
g
|
Protein:
1
g
|
Fat:
4
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Cholesterol:
4
mg
|
Sodium:
76
mg