This Paleo Panzanella Salad is the perfect side dish for summer!
AuthorMaya Krampf from WickedSpatula.com
Ingredients for the Bread (Makes 2 loaves)
2cupsblanched almond flour
2tablespoonspaleo baking powder(you can make your own paleo version)
Ingredients for the Salad
2lbsheirloom tomatoes(chopped into wedges)
1canCalifornia Black Ripe Olives
1mediumRed onion(thinly sliced)
1mediumred bell pepper(julienned)
1cupFresh basil(packed, torn)
Ingredients for the Vinaigrette
1/4cupred wine vinegar
Sea salt(to taste)
Make the Bread: Preheat oven to 400° and line two loaf pans with parchment paper. In a large bowl combine all ingredients and whisk until smooth. Pour into prepared pans and bake for 30-35 minutes or until golden brown and a toothpick comes out clean. Cube and let bread sit for 1 day or return to the oven on 300° for 20 minutes.
Prep the vegetables: Quarter the tomatoes into wedges if they're still too large quarter again. Place in a very large bowl along with their juices. Thinly slice the red onion and place in a small bowl covered with cold water. Let them sit for 10 minutes to remove their bite. Drain and add to the bowl with tomatoes. Add in the thinly slice cucumber, California Ripe Black Olives, and the red bell pepper. Sprinkle vegetables with salt.
Make the Vinaigrette: Whisk together the olive oil, red wine vinegar, and lemon zest. Season with salt and pepper to taste.
Assemble the Salad: Toss the bread into the bowl with the vegetables. Give it a good toss to distribute the juices. Pour dressing over salad and toss well. Let sit at least 30 minutes. Just before serving sprinkle with the fresh basil.
Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. Net carb count excludes both fiber and sugar alcohols (though the latter are rarely seen on this site), because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.