Name: Panzanella | Keto, Low-Carb
Cook time: 2 min
Total time: 22 min
Yield: 6
Ingredients: 1/4 cup Chopped Shallot; 2 Garlic Cloves, minced; 1/4 teaspoon Kosher Salt; 1/8 teaspoon Black Pepper; 1/4 cup White Wine Vinegar; 1/2 cup Extra Virgin Olive Oil; 1 tablespoon Dijon Mustard; 3 Large, Ripe Tomatoes, cut into 1/2 inch pieces; 1 Cucumber, sliced (1/4-inch); 1/4 Small Red Onion, thinly sliced; 2 tablespoon Basil (fresh), chopped; 5 Slices Sola Bread (Sweet & Buttery); 1 tablespoon Extra Virgin Olive Oil; 1/4 teaspoon Kosher Salt

This light and refreshing panzanella is what summer dreams are made of. Fresh, seasonal tomatoes and a variety of textures and Italian flavor My salad has a low-carb twist that doesn’t take away from what we love most about a good panzanella – the bread! Try it out today.

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Need more summer recipes? Have some fun in the sun with these:

Close up shot of dressing being poured over a keto-friendly panzanella salad.

Peace, family.

This low-carb, keto-friendly panzanella recipe practically screams “summer is here.” It’s light and refreshing while somehow managing to also feel hearty, satisfying, and crave-worthy. I can see you now: this beautiful salad, your back patio, a glass of crisp white wine, friends and family. You’ll love how quickly and easily this stunning dish comes together. It’s bursting with bold, robust, garden-fresh Italian flavor.

What is Panzanella?

Overhead shot of a keto-friendly panzanella on a white serving dish.

Panzanella is an Italian salad with Tuscan and Umbrian roots. It typically consists of soaked, stale bread (the star of the show), fresh summer tomatoes, and red onions. There are tons of riffs and variations on this salad with some adding seasonal fruit, such as stone fruit, various cheeses, and a host of other herbs and vegetables.

Is Panzanella Keto-Friendly?

Not typically. One of the defining ingredients is bread – most traditional recipes will use a crusty, day-old loaf of bread cut into hearty chunks to withstand the moisture from the oil. My version takes the liberty of swapping that out for keto-freindly Sola brand bread. If you have a favorite keto-friendly bread, that will work too. To compensate, I dry my bread out in a hot oven to mimic the crustiness of a traditional loaf. My panzanella salad contains just 5 net grams of carbs per serving, making it both low-carb and keto-friendly. This is based on 6 even serving sizes.

What Ingredients Do I Need?

This salad is not overly complicated and does not require a ton of special ingredients. That’s part of what makes it so great. I find that since the ingredients are so simple, it’s best to find the highest quality produce within your means. Here’s what you’ll need:

Croutons

Sola Bread – I use the “sweet and buttery” variety. Feel free to use your favorite brand of keto-friendly bread.
Extra Virgin Olive Oil – I like to use a high quality olive oil since this is one of the main ingredients.
Kosher Salt

Salad

Tomatoes – feel free to get creative with what kind of tomatoes you use. Heirlooms also work great here!
Cucumber
Red Onion
Fresh Basil

Dressing

Shallot
Garlic
Kosher Salt
Black Pepper
White Wine Vinegar
Dijon Mustard
Extra Virgin Olive Oil

Can I Make Panzanella a Day Ahead?

If you’re making panzanella for a party, barbecue, or gathering, and want to get started the day before, my tip would be to chop the vegetables and store them all separately. You can also make the dressing ahead and store it in an airtight container in the refrigerator. Then, on the day you wish to serve, combine the ingredients for a freshly made salad.

Is Panzanella Vegan?

This recipe is not vegan; the Sola brand bread (I use the “sweet and buttery” variety) contains milk. Panzanella can be made vegan, you just want to check the ingredients of the bread that you purchase.

Wine Pairings

Keto-friendly panzanella salad on a patio table alongside salad dressing and glass of white wine.

I personally prefer a crisp, light wine with my panzanella. Here are some wine options that pair well with panzanella:

Vernaccia di S. Gimignano
Vermentino
Rosé
Chenin Blanc
Pinot Grigio

How to Make Panzanella (Keto)

Bread

Preheat your oven to 400°F.

Cut the Sola bread into even, bite size pieces (refer to photo) and place the pieces into a mixing bowl.

Pieces of sola bread in a bowl soaked with extra virgin olive oil and kosher salt.

Cover the bread with the extra virgin olive oil and kosher salt. Mix well, ensuring that all of the pieces are coated. Add extra oil if needed.
Place the bread pieces onto a lined baking sheet.

Place the bread into the oven and cook for 15 minutes or until the bread is crispy/crunchy. The bread should have the same consistency as a traditional crouton. Set aside.

Salad

Cut the tomatoes into bite-sized pieces (approximately ½ an inch).
Cut cucumbers into ¼ inch slices.
Cut the red onion into thin slices.
Roughly chop the basil.
Arrange the salad ingredients in a large serving dish.

Dressing

Begin by chopping the shallot and mincing the garlic.
To a small jar or measuring cup, add the shallot, garlic, kosher salt, black pepper, white wine vinegar, dijon mustard, and extra virgin olive oil. Whisk well until the ingredients are well combined.
Add the bread and the dressing to the salad and toss well, ensuring that the bread also gets soaked with the dressing.

What to Serve with Panzanella

Grilled meat or fish dishes go excellent with panzanella salad. I highly suggest my chicken kofta as a pairing. This makes a great side dish for a summer barbecue. It also goes well with roasted chicken and even a nicely seared steak.

Try it out and let me know what you think! When you make it, be sure to snap a pic and tag me on Instagram or Facebook!

Peace,

Adri

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6 servings