Crusty bread, fresh tomatoes and creamy mozzarella feature in this high protein panzanella salad. This hearty mixture is a delicious way to use up the ends of your loaf of protein bread – torn into chunks and grilled into crispy bites then soaked in a garlic, balsamic & olive oil dressing.
Tear the protein bread into bite-sized chunks and place onto a baking tray. Place into the oven under the grill for 1-2 minutes until toasted and slightly golden.
In a mixing bowl, combine the balsamic vinegar, oil, garlic and salt. Toss in the toasted chunks of bread, tomatoes, mozzarella, basil and red onion and mix to coat in the dressing then serve.
For a vegan version, try using our vegan protein bread mix and replace the mozzarella with a tin of drained, rinsed cannellini beans.
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