Paleo Panzanella Salad
10-12 servings (as a side)
Ingredients for the Bread (2 loaves)
- 2 cups almond flour
- 2 cups tapioca flour
- 8 eggs
- 3/4 cup olive oil
- 2 tablespoons baking powder
Ingredients for the Salad
- 2 lbs. heirloom tomatoes, chopped into wedges
- 1 can California Black Ripe Olives
- 1 cucumber, thinly sliced
- 1 red onion, thinly sliced
- 1 red bell pepper, julienned
- 1 cup packed basil, torn
Ingredients for the Vinaigrette
- 1/2 cup olive oil
- 1/4 cup red wine vinegar
- Zest of 1 lemon
- Salt and pepper, to taste
Directions
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 it sit for 10 minutes to remove its 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.
