This Panzanella Tomato Salad Recipe is just 191 calories and comes with a low calorie Panzanella dressing recipe!
Our low calorie cherry tomato salad recipe is also vegan, and filled with yummy flavors… Making it the perfect healthy side dish for anyone in your family.
This low calorie recipe for panzanella salad uses a few tips and tricks to make the indulgent salad healthy and low calorie.
And thanks to this article, you’ll learn how to make this tomato panzanella recipe in a healthy (and super easy!) way.
This Panzanella Tomato Salad Recipe is just 191 calories and vegan!
Panzanella Tomato Salad Recipe
This article will supply you with everything you’ll need to make this low calorie tomato salad with bread.
From a shopping list, to a printable recipe card. You’ll even find a low calorie panzanella salad dressing recipe, low calorie tips and tricks to cut fat and calories. A nutrition label and so much more…
Cherry tomato salad recipes are fun and easy. And to make this tomato salad bread recipe easy, we have supplied you with the following sections…
What You’ll Find in this Article:
- Tomato Panzanella Salad Ingredients (shopping list!)
- How to Make a Tomato Panzanella Salad
- Panzanella Tomato Salad Recipe (recipe card!)
- Nutrition and Calories in Panzanella Salad Recipes
Helpful Tip for Shopping: Take a screenshot of the shopping list to your phone. This way you have it at your fingertips the next time you go grocery shopping.
Recipe Card Uses: You can email yourself this recipe card so you can easily search for it (I have a folder in email just for recipes!) Or print it so you have it handy, and can make notes. You can even pin this low calorie recipe for tomato salad Italian panzanella recipe to Pintrest so it is safely stored for you.
Up next, a shopping list for Panzanella cherry tomato salad recipes…
Tomato Panzanella Salad Ingredients
There are many different ways to make this heirloom tomato salad recipe. We like the low calorie way the best!
Here are our tips and tricks to help you make a low calorie Panzanella tomato salad recipe…
Low Calorie Tips for Making a Panzanella Salad:
- Olive oil spray… skip the heavy drizzle of olive oil and use spray instead. You’ll save 100’s of calories and lots of fat!
- Vegetable broth… here’s the trick to making a low calorie dressing for tomato salad: Skip the olive oil and use vegetable broth! You’ll save 100’s of calories and lots of fat, and you won’t even taste the difference in this flavorful tomato salad dressing!
- Sourdough bread… sourdough has more weight to it, without more calories. By choosing a rustic sourdough bread you won’t need as much bread to get the bite you’re looking for in a homemade panzanella salad.
Shopping List for Italian Tomato Salad:
Panzanella Tomato Salad:
- Sourdough bread
- Olive oil spray
- Cherry tomatoes (or any tomatoes you like)
- Salt
- Basil
Low Calorie Panzanella Dressing:
- Vegetable broth
- Shallot
- Garlic cloves
- Dijon mustard
- White wine vinegar
- Fresh ground black pepper
Special Tip: You can find all the measurements in the recipe card below. There you can choose how many servings of this tomato salad basil recipe you want to make, and it will do all the measurement math for you! All of the ingredients for this tomato salad with basil and bread can be doubled or tripled with the click of a button.
Up next, how to make panzanella bread perfect, and never too soggy!
How to Make a Tomato Panzanella Salad
Usually Panzanella bread is old stale bread that one must re-moisten in water. But I have found that this washes out the flavor and creates a soggy bread.
We do it a bit different in this recipe… so bear with me here.
I know we make the bread in an unusual way, but by drying it out in the oven you get chunks of bread that has crisped up just enough to soak up all the dressing without turning to mush… Trust me on this!
How to Make Panzanella Salad Recipe:
- Preheat the oven to 350 degrees, and line a rimmed baking sheet with parchment paper.
- Add the cubed bread to the prepared baking sheet, and spray lightly with olive oil.
- Bake the cubed bread for 15 minutes, or until golden brown and dried out.
- While the bread cooks, place a strainer in a large bowl. Add the halved cherry tomatoes to the strainer.
- Sprinkle the tomatoes with the salt and let sit for 15 minutes, tossing often to release more juice.
- After 15 minutes, remove the bread from the oven and the strainer from the bowl.
- Add the Panzanalla Dressing ingredients to the bowl of tomato juice, and whisk together to make the dressing.
- Finally, add the tomatoes, bread and basil to the bowl with the dressing. Toss together until the bread and tomatoes are well coated in dressing.
- Let marinate for 30 minutes before serving.
Special Tip: You can find these directions, along with measurements, nutrition and more in the sharable recipe card in the next section!
Up next, a sharable recipe card for low calorie tomato panzanella salad…
Panzanella Tomato Salad Recipe
This easy homemade panzanella salad recipe is a great way to use up summer tomatoes, or enjoy them when you find them on sale.
Try this low calorie tomato salad as a side dish or double it as a main course.
Panzanella Tomato Salad (LOW CALORIE)
Ingredients
Panzanella Tomato Salad:
- 3 slices sourdough bread cubed
- Olive oil spray
- 1 pound cherry tomatoes halved (about 20-30 mini tomatoes)
- 1 teaspoon salt
- 1/2 cup basil leaves chopped
Low Calorie Panzanella Dressing:
- 1/4 cup vegetable broth
- 1 small shallot minced
- 2 garlic cloves minced
- 1/2 teaspoon Dijon mustard
- 2 tablespoons white wine vinegar
- 1/4 teaspoon fresh ground black pepper
Instructions
- Preheat the oven to 350 degrees, and line a rimmed baking sheet with parchment paper.
- Add the cubed bread to the prepared baking sheet, and spray lightly with olive oil.
- Bake the cubed bread for 15 minutes, or until golden brown and dried out.
- While the bread cooks, place a strainer in a large bowl. Add the halved cherry tomatoes to the strainer.
- Sprinkle the tomatoes with the salt and let sit for 15 minutes, tossing often to release more juice.
- After 15 minutes, remove the bread from the oven and the strainer from the bowl.
- Add the Panzanalla Dressing ingredients to the bowl of tomato juice, and whisk together to make the dressing.
- Finally, add the tomatoes, bread and basil to the bowl with the dressing. Toss together until the bread and tomatoes are well coated in dressing.
- Let marinate for 30 minutes before serving.
Nutrition
Nutrition and Calories in Panzanella Salad Recipes
What to Read Next:
Lose Weight By Eating Cookbooks
Pin this Recipe to Pintrest:
