Heirloom tomato panzanella (recipe)

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Heirloom tomato panzanella (recipe)
NameHeirloom tomato panzanella
IngredientsOlive oil Kosher salt Red pear tomatoes Cherry tomatoes Cucumber Red bell pepper Yellow bell pepper Red onion Basil leaves Capers Garlic Dijon mustard Champagne vinegar Olive oil Kosher salt Fresh ground black pepper
Cooktime (in hours)0.5
Preptime (in hours)0.166666667
Totaltime (in hours)0.666666667
Keto friendlinessKeto friendly
Calories135.3
Fat12.6
Protein1.1
Carbohydrate5.5
Fiber1
Net carbohydrates4.5
Sugar1.6
Saturated fat1.8
Cholesterol (mg)0
Sodium179.4
Servings12
Reviewaggregate


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Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Heirloom tomato panzanella (recipe) is a keto friendly food item with net carbohydrates of about 4-5 per serving.
Heirloom tomato panzanella (recipe) image(external)

Recipe instructions

  1. Heat a stove-top grill. Brush the bread with olive oil, sprinkle with salt, and grill for 10 minutes on each side, until nicely browned. If you don't have a stove-top grill, heat the oil in a large sautv pan, add the bread and salt; cook over low to medium heat, tossing frequently, for 10 minutes, or until nicely browned. Add more oil as needed.
  2. For the vinaigrette, whisk together the garlic, mustard, vinegar, olive oil, salt, and pepper.
  3. In a large bowl, mix the tomatoes, cucumber, red pepper, yellow pepper, red onion, basil, and capers. Toss with enough vinaigrette to moisten. Season liberally with salt and pepper and arrange the vegetables artfully on a platter. Drizzle the bread with extra vinaigrette or olive oil and add to the platter.
  4. Serve immediately, or allow the salad to sit for about half an hour for the flavors to blend.

    Food tags
    NA



Keto-meter rating
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Time:
Prep Time in Hours and Mins:40M

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Contributors: Prab R. Tumpati, MD