Paleo Panzanella Bread Salad (Edit recipe)

I’ll be honest with y’all. When I got a request for bread salad I had two thoughts: 1. What the *beep* is bread salad? 2. I now need bread salad. After sleuthing around a little bit, I discovered that I do in fact need bread salad, also known as Panzanella, and that I’m guessing you might also. It is traditionally dressed with olive oil and seasoned with a simple salt and pepper combo. It can use older dried out crusty bread or can use fresher bread that’s been toasted. I, of course, used a fresh baked loaf of Legit Bread but then cubed and toasted it to give it more of a crouton texture for my Paleo Panzanella Bread Salad. It was divine and the perfect warm weather side dish.
15 minutes
20 minutes
Difficulty:
Easy
Show nutritional information
This is our estimate based on online research.
Calories:67
Fat:6 g
Carbohydrates:4 g
Protein:0 g
Cholesterol:0 g
Sodium:57 mg
Fiber:1 g
Sugars:1 g
Calculated per serving.

Serves: 5

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Ingredients

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. If you are a using a loaf of Legit Bread which is already baked, just cube and then toast as follows. If you are baking a loaf, you’ll want to follow the directions on the mix bag and then allow it to cool slightly before cubing.
  2. Preheat oven to 200F
  3. Once cubed, place the bread on a baking sheet and bake for 30 minutes or until the bread is slightly crisped
  4. While the bread bakes, you can combine the remaining ingredients and toss them with the oil, salt, and pepper
  5. Next remove the bread from the oven and allow to cool for just a moment before tossing it into the salad mixture
  6. Serve as a side or as a main course during warm months

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