Paleo Panzanella Salad

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


Make the Bread

  1. Preheat oven to 400° and line two loaf pans with parchment paper.
  2. In a large bowl combine all ingredients and whisk until smooth.
  3. Pour into prepared pans and bake for 30-35 minutes or until golden brown and a toothpick comes out clean.
  4. Cube and let bread sit for 1 day or return to the oven on 300° for 20 minutes.

Prep the vegetables

  1. 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.
  2. Drain and add to the bowl with tomatoes.
  3. Add in the thinly slice cucumber, California Ripe Black Olives, and the red bell pepper.
  4. Sprinkle vegetables with salt.

Make the Vinaigrette

  1. Whisk together the olive oil, red wine vinegar, and lemon zest. Season with salt and pepper to taste.

Assemble the Salad

  1. 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.
Recipe by:

Wicked Spatula

Nutritional Analysis Per Serving:

Calories 25, Total Fat 2.5g, Cholesterol 0mg, Sodium 115 mg, Carbs 1g, Protein 0g.