Panzanella Weight Loss Salad Recipe

Author – Silvia lemon

Preparation Time – 18 minutes

Cooking Duration – 12 minutes

Total Time Taken – 30 minutes

Category – Weight loss salad

Cuisine – American

Diet – Non-Veg

Ingredients For the  Panzanella Salad:

  • Six  oz crusty bread*, (1/2 loaf) cut into 1-inch cubes (6 cups)
  • Two Tbsp cooking oil/ olive oil
  • 1/8 tsp any salt
  • Two lbs ripe tomatoes, cut into small wedges or bite-sized pieces
  • Eight oz fresh mozzarella halved mozzarella pearls
  • Half medium red onion, thinly sliced
  • Half cup basil leaves, (about 22 leaves), coarsely chopped, plus more to garnish

 Ingredients For the Vinaigrette Dressing:

  • Half cup cooking oil/olive oil
  • One-fourth cup of red wine vinegar
  • Two garlic cloves, grated
  • Half tsp salt according to salt
  • 1/8 tsp black pepper

(Read More – Fancy Chicken Weight Loss Salad Recipe)

Direction

  1. Preheat the oven to 400˚F. Place bread in a  bowl, and sprinkle with two Tbsp olive oil and a pinch of salt. Bake for 12 minutes until toasted then set aside to cool. Edges should be golden brown and crisp and the centers should be fully dried through.
  2. In a bowl, mix vinaigrette dressing ingredients and whisk to combine. Set it aside for the flavors to meld while you prepare the rest of your salad ingredients.
  3. Add the remaining Panzanella salad ingredients into the same mixing bowl you used for the bread. Add the cooled bread. About 10-15 minutes before serving, sprinkle on the dressing, adding it to taste. Toss the salad gently to combine.

Recipe Notes

Use sturdy bread like Ciabatta or Sourdough and your croutons will be less likely to get soggy.

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