Panzanella – Italian Bread Salad [Low Carb & Keto]

A large wooden knife and spoon pick up a serving of low carb Italian Bread Salad

5 from 4 reviews

This is a recipe for Panzanella, or Italian bread salad.  This low carb version uses Zero Carb Hamburger Buns, so the total carb count is just 3g net carbs per serving.  It’s really good.   




2 cups tomatoes, cut into eighths

1 cup grape tomatoes, halved

2 tablespoons extra virgin olive oil

3 Zero Carb Hamburger Buns or 6 oz of equivalent low carb bread, cubed

2 cups tomatoes, cut into eighths

1 cup grape tomatoes, halved

1/2 cup red onion, sliced thinly


2 tablespoons fresh basil, sliced thinly

2 tablespoons fresh parsley, chopped

1 cup cucumbers, sliced


1 clove garlic, finely minced

1/2 teaspoon Dijon mustard

3 tablespoons apple cider vinegar

1/2 cup extra virgin olive oil

1/41/2 teaspoon salt, as desired

1/4 teaspoon black pepper


1.  Pre-heat oven to 350 degrees F and get out a large cookie sheet.

2.  Add regular and grape tomatoes to a medium sized bowl and salt lightly.  Set aside.

3.  Add cubed bread to a large bowl and drizzle with olive oil.  Mix well to coat all the pieces.  Spread the bread out in a single layer on a cookie sheet and bake for 5-10 minutes until dried but not yet browned.

4.  Add  tomatoes, red onion, basil, parsley, cucumbers and bread to the bowl and mix well.

5.  Whisk together all vinaigrette ingredients and then pour the dressing over the top.  Mix well to coat all ingredients.  Allow to soak for at least 1/2 hour and up to 4 hours before serving.   


Keywords: Low Carb Panzanella, Keto Panzanella, Low Carb Bread Salad, Keto Bread Salad