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.
Servings 12 -16
Calories 134kcal
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: 1g | Calories: 134kcal | Carbohydrates: 3g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Cholesterol: 4mg | Sodium: 76mg