28+ Mouthwetring Italian Bread Salad Recipes to Savor This Season

When it comes to Italian cuisine, few dishes capture the essence of simplicity and flavor as perfectly as Italian bread salad.

Known as “Panzanella,” this rustic dish is a perfect combination of stale bread, fresh vegetables, olive oil, vinegar, and herbs.

Whether you’re enjoying it as a light lunch or serving it at a summer gathering, Italian bread salads are versatile, satisfying, and bursting with Mediterranean goodness.

In this blog, we’ve rounded up over 28 variations of this beloved dish, each bringing its own twist to the classic.

From tangy tomato and basil combinations to the more elaborate recipes featuring olives, capers, and roasted vegetables, you’re sure to find a bread salad that suits your taste and occasion.

So, grab your ingredients and let’s explore the delicious world of Italian bread salads!

28+ Mouthwetring Italian Bread Salad Recipes to Savor This Season

Italian bread salad is the perfect dish for anyone looking to embrace fresh, vibrant flavors and the comforting feel of rustic Italian cooking.

Whether you prefer a traditional panzanella or one with added ingredients like grilled vegetables, cheese, or olives, these 28+ recipes will inspire your next meal.

Not only is it a great way to use up stale bread, but it’s also a healthy, flavorful option to serve at your next gathering.

Don’t be afraid to experiment with different combinations of ingredients—you’ll find that each variation offers something uniquely satisfying.

So, dive into these recipes and let the Italian tradition of bread salad add a fresh twist to your culinary repertoire!

Keto Panzanella Salad

This low-carb Panzanella Salad takes the essence of the traditional Italian bread salad but swaps out the bread for keto-friendly alternatives. With the crunchy bite of fresh vegetables and a zesty olive oil dressing, this dish makes for a refreshing and light lunch. Perfect for those on a keto diet who miss the hearty textures of bread-based salads.

Ingredients:

• 1 cup cauliflower florets (blanched and chopped)
• 1 small cucumber, diced
• 1 pint cherry tomatoes, halved
• ½ red onion, thinly sliced
• ¼ cup Kalamata olives, pitted and halved
• ½ cup fresh basil leaves
• 3 tbsp olive oil
• 1 tbsp red wine vinegar
• 1 tsp Dijon mustard
• Salt and pepper to taste

Instructions:

1. Blanch the cauliflower florets in boiling water for 2-3 minutes until they soften slightly. Drain and set aside to cool.
2. In a large mixing bowl, combine the cauliflower, cucumber, tomatoes, red onion, and olives.
3. In a small bowl, whisk together the olive oil, vinegar, Dijon mustard, salt, and pepper.
4. Pour the dressing over the salad and toss gently to combine.
5. Garnish with fresh basil leaves.
6. Chill in the refrigerator for about 20 minutes before serving for the best flavor.

This Keto Panzanella Salad is a perfect balance of textures and flavors, with the cauliflower providing a similar feel to bread while maintaining a low carb count. The combination of vegetables and a tangy dressing creates a refreshing, filling lunch option that won’t derail your keto goals. Whether you enjoy it alone or as a side dish, this salad will definitely satisfy your cravings for something hearty and flavorful.

Zucchini Caprese Bread Salad

A creative twist on the classic Caprese salad, this recipe uses zucchini ribbons instead of bread, delivering a light yet filling low-carb option. Packed with mozzarella, ripe tomatoes, fresh basil, and a balsamic glaze, it brings the taste of Italy to your lunch while being entirely keto-friendly.

Ingredients:

• 2 medium zucchinis, peeled into ribbons
• 1 cup cherry tomatoes, halved
• 1 ball of fresh mozzarella, cubed
• ¼ cup fresh basil leaves
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• Salt and pepper to taste

Instructions:

1. Use a vegetable peeler to slice the zucchinis into thin ribbons. Place the ribbons in a large bowl.
2. Add the halved cherry tomatoes, mozzarella cubes, and fresh basil to the bowl.
3. Drizzle with olive oil and balsamic vinegar.
4. Toss the salad gently to combine all ingredients, ensuring the zucchini ribbons are evenly coated with the dressing.
5. Season with salt and pepper to taste.
6. Let the salad sit for a few minutes to allow the flavors to meld together before serving.

The Zucchini Caprese Bread Salad is a refreshing, low-carb alternative to the traditional Caprese salad. The zucchini ribbons create the perfect base while still maintaining a light texture. The creamy mozzarella, sweet tomatoes, and fragrant basil are a delightful combination that satisfies both the craving for a bread salad and the need for a keto-friendly lunch. This recipe is a great way to incorporate fresh vegetables and healthy fats into your diet without sacrificing flavor.

Keto Tuscan Bread Salad

Inspired by the flavors of Tuscany, this keto-friendly Tuscan bread salad replaces traditional bread with roasted cauliflower to give it a rich, savory base. With the addition of sun-dried tomatoes, olives, and a balsamic vinaigrette, this salad brings the robust flavors of Italy while staying low-carb and keto-friendly.

Ingredients:

• 1 medium cauliflower, cut into small florets
• ½ cup sun-dried tomatoes, chopped
• ½ cup Kalamata olives, pitted and sliced
• 1 small cucumber, diced
• 2 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tsp Italian seasoning
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the cauliflower florets with 1 tablespoon of olive oil, salt, and pepper, and roast for 20-25 minutes, or until golden and tender.
2. Once the cauliflower has cooled slightly, place it in a large bowl.
3. Add the sun-dried tomatoes, olives, and cucumber to the bowl with the roasted cauliflower.
4. In a separate small bowl, whisk together the remaining tablespoon of olive oil, balsamic vinegar, Italian seasoning, salt, and pepper.
5. Pour the dressing over the salad and toss to combine.
6. Let the salad sit for 10 minutes to allow the flavors to blend before serving.

Keto Tuscan Bread Salad is a rich and savory option that delivers the comforting flavors of Italian cuisine without the carbs. Roasting the cauliflower enhances its flavor and gives it a texture that mimics traditional bread salad. The combination of sun-dried tomatoes, olives, and tangy balsamic dressing makes this salad incredibly satisfying and perfect for a low-carb lunch that doesn’t compromise on taste. Enjoy it as a light meal or as a side to grilled meats or seafood.

keto Mediterranean Bread Salad

A refreshing Mediterranean twist on the classic bread salad, this version uses roasted cauliflower as a low-carb ubstitute for bread. With the addition of tangy feta cheese, juicy cucumbers, ripe tomatoes, and a lemon-oregano dressing, this salad delivers vibrant flavors that transport you straight to the Mediterranean coast. It’s light, satisfying, and perfect for a keto-friendly lunch.

Ingredients:

• 1 small cauliflower, cut into florets
• 1 cucumber, diced
• 1 pint cherry tomatoes, halved
• ½ cup Kalamata olives, pitted and halved
• ½ cup feta cheese, crumbled
• 2 tbsp olive oil
• 1 tbsp fresh lemon juice
• 1 tsp dried oregano
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the cauliflower florets with 1 tablespoon of olive oil, salt, and pepper, and roast for 20-25 minutes until golden and tender.
2. In a large mixing bowl, combine the roasted cauliflower, cucumber, cherry tomatoes, Kalamata olives, and feta cheese.
3. In a small bowl, whisk together the remaining tablespoon of olive oil, lemon juice, oregano, salt, and pepper.
4. Pour the dressing over the salad and toss gently to combine all the ingredients.
5. Chill in the fridge for about 15 minutes before serving to let the flavors meld together.

The Keto Mediterranean Bread Salad is a perfect blend of fresh vegetables, tangy feta, and savory olives, with the roasted cauliflower offering the satisfying texture of bread without the carbs. The bright lemon-oregano dressing ties everything together beautifully, making it a perfect low-carb option for lunch or a side dish. It’s full of Mediterranean flavor while keeping your keto goals intact.

Keto Roasted Veggie & Basil Salad

A hearty and colorful Italian-inspired salad, this recipe replaces bread with roasted vegetables such as eggplant, bell peppers, and zucchini. With the addition of fresh basil and a drizzle of olive oil, this dish is a satisfying, low-carb, and nutrient-packed salad that’s ideal for anyone following a keto diet. It’s both comforting and fresh, perfect for a light lunch or dinner.

Ingredients:

• 1 small eggplant, diced
• 1 red bell pepper, chopped
• 1 zucchini, sliced
• 2 tbsp olive oil
• 1 tsp garlic powder
• ½ tsp smoked paprika
• Salt and pepper to taste
• 1 cup fresh basil leaves, torn
• 2 tbsp balsamic vinegar

Instructions:

1. Preheat your oven to 425°F (220°C). Toss the eggplant, bell pepper, and zucchini with olive oil, garlic powder, smoked paprika, salt, and pepper.
2. Spread the vegetables on a baking sheet in a single layer and roast for 20-25 minutes, until they are tender and lightly browned.
3. Once the vegetables have cooled slightly, transfer them to a large mixing bowl.
4. Add the fresh basil leaves and balsamic vinegar to the roasted vegetables, and toss to combine.
5. Serve immediately or chill for a more refreshing salad.

The Keto Roasted Veggie & Basil Salad is a nutrient-dense, low-carb option that’s perfect for satisfying your hunger without compromising your keto diet. The roasted vegetables bring a deep, smoky flavor, while the fresh basil adds a fragrant, aromatic note. The drizzle of balsamic vinegar enhances the dish, creating a perfect balance of savory and tangy. This salad makes a delicious and filling lunch that will keep you energized throughout the day.

Keto Italian Antipasto Salad

This Italian Antipasto Salad is a keto-friendly take on the classic antipasto platter, eliminating the need for bread while still offering a satisfying blend of meats, cheeses, and vegetables. With ingredients like salami, mozzarella, artichokes, and olives, this salad is packed with bold flavors and healthy fats, making it a great low-carb lunch option that doesn’t skimp on taste.

Ingredients:

• 4 oz salami, sliced into strips
• 4 oz mozzarella cheese, cubed
• ½ cup marinated artichoke hearts, chopped
• ½ cup Kalamata olives, pitted and halved
• 1 small cucumber, diced
• 2 tbsp olive oil
• 1 tbsp red wine vinegar
• 1 tsp Italian seasoning
• Salt and pepper to taste

Instructions:

1. In a large mixing bowl, combine the salami, mozzarella, artichokes, olives, and cucumber.
2. In a separate small bowl, whisk together the olive oil, red wine vinegar, Italian seasoning, salt, and pepper.
3. Pour the dressing over the salad and toss gently to coat all the ingredients.The Keto Italian Antipasto Salad is a hearty, flavorful, and satisfying meal that captures the essence of Italian antipasto platters without the carbs. The combination of salty salami, creamy mozzarella, tangy artichokes, and briny olives creates a rich and fulfilling salad. With the simple, yet flavorful dressing, this dish is perfect for anyone looking for a quick, low-carb, and tasty lunch. It’s a great way to enjoy the bold flavors of Italy while staying true to your keto diet.

Keto Caesar Bread Salad

This Keto Caesar Bread Salad takes the beloved classic Caesar salad and makes it low-carb by replacing the bread with roasted cauliflower. With crispy bacon, creamy dressing, and a touch of Parmesan, it offers all the flavor of the original but without the carbs. Perfect for those craving a savory, satisfying salad that fits perfectly into a keto lunch.

Ingredients:

• 1 small cauliflower, cut into florets
• 3 slices of bacon, cooked and crumbled
• 1 cup romaine lettuce, chopped
• ¼ cup grated Parmesan cheese
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• 2 tbsp mayonnaise
• 1 garlic clove, minced
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the cauliflower florets with olive oil, salt, and pepper, and roast for 20-25 minutes, until golden and tender.
2. While the cauliflower is roasting, prepare the Caesar dressing: In a bowl, whisk together the mayonnaise, lemon juice, Dijon mustard, minced garlic, salt, and pepper.
3. Once the cauliflower is roasted, combine it with the chopped romaine lettuce, crumbled bacon, and Parmesan cheese in a large bowl.
4. Drizzle the Caesar dressing over the salad and toss to combine.
   This Keto Caesar Bread Salad is a rich, creamy, and satisfying dish that perfectly mimics the flavor of traditional Caesar salad without the bread. The roasted cauliflower adds a wonderful texture, while the bacon provides a savory crunch. The homemade Caesar dressing ties everything together for a perfect low-carb lunch that will keep you full and satisfied. It’s a keto-friendly take on a classic that everyone will enjoy!

Keto Italian Chicken & Roasted Veggie Salad

A hearty and nutritious Italian-inspired salad, this recipe uses roasted chicken and a medley of roasted vegetables like bell peppers, zucchini, and eggplant. The vegetables replace the bread, creating a filling and low-carb salad that’s perfect for a keto lunch. With Italian herbs and a tangy dressing, this dish is a wholesome meal that will keep you satisfied.

Ingredients:

• 2 chicken breasts, cooked and shredded
• 1 small eggplant, diced
• 1 red bell pepper, chopped
• 1 zucchini, sliced
• 2 tbsp olive oil
• 1 tsp dried oregano
• 1 tsp garlic powder
• 1 tbsp balsamic vinegar
• Salt and pepper to taste
• ¼ cup fresh parsley, chopped

Instructions:

1. Preheat your oven to 425°F (220°C). Toss the eggplant, bell pepper, and zucchini with olive oil, garlic powder, oregano, salt, and pepper, and roast for 20-25 minutes, until the vegetables are tender and slightly caramelized.
2. While the vegetables roast, cook and shred the chicken breasts.
3. In a large mixing bowl, combine the shredded chicken with the roasted vegetables.
4. Drizzle with balsamic vinegar and toss to coat.
5. Garnish with chopped fresh parsley before serving.

The Keto Italian Chicken & Roasted Veggie Salad is a flavorful and filling salad that’s perfect for lunch. The roasted vegetables provide a rich, savory base, while the shredded chicken adds protein and substance. The balsamic vinegar and Italian herbs elevate the dish, making it a satisfying meal that’s completely in line with your keto lifestyle. It’s a great way to enjoy hearty Italian flavors without the carbs.

keto Caponata Salad

This keto-friendly Caponata Salad is a low-carb version of the traditional Sicilian vegetable dish, typically served with bread. Instead of bread, roasted eggplant and a mix of sautéed vegetables are combined with a tangy vinegar-based dressing. The result is a rich, savory, and slightly sweet salad that’s perfect for a keto lunch.

Ingredients:

• 1 medium eggplant, diced
• 1 small onion, chopped
• 1 red bell pepper, chopped
• 2 celery stalks, chopped
• ½ cup green olives, chopped
• ¼ cup capers
• 2 tbsp olive oil
• 2 tbsp red wine vinegar
• 1 tbsp balsamic vinegar
• 1 tsp dried oregano
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the diced eggplant with 1 tablespoon of olive oil, salt, and pepper, and roast for 20-25 minutes, until the eggplant is tender.
2. In a large skillet, heat the remaining tablespoon of olive oil over medium heat. Sauté the onion, bell pepper, and celery for about 5-7 minutes, until softened.
3. Add the roasted eggplant, green olives, capers, red wine vinegar, balsamic vinegar, and oregano to the skillet. Stir well to combine.
4. Continue to cook for an additional 5 minutes, allowing the flavors to meld together.
   The Keto Caponata Salad is a delicious, low-carb alternative to the traditional Italian bread salad. The roasted eggplant and sautéed vegetables are packed with flavor, and the tangy vinegar-based dressing adds a nice balance of acidity and sweetness. This salad is perfect for anyone following a keto diet, as it’s rich in healthy fats, low in carbs, and full of Mediterranean flavors. It’s a satisfying lunch that can be served on its own or alongside grilled meats.

Keto Italian Tuna Salad

This Keto Italian Tuna Salad is a quick, protein-packed meal that combines the rich flavors of tuna, olives, artichokes, and capers, making it feel like an Italian-inspired bread salad without the carbs. The combination of healthy fats from olive oil and tuna makes it perfect for a keto lunch, while the bold Italian ingredients bring a tangy and savory punch to every bite.

Ingredients:

• 2 cans tuna in olive oil, drained
• ¼ cup Kalamata olives, pitted and chopped
• ¼ cup marinated artichoke hearts, chopped
• 1 small red onion, thinly sliced
• 1 tbsp capers
• 1 tbsp red wine vinegar
• 2 tbsp olive oil
• 1 tsp dried oregano
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. In a large bowl, combine the drained tuna, chopped olives, artichokes, red onion, and capers.
2. In a small bowl, whisk together the olive oil, red wine vinegar, oregano, salt, and pepper.
3. Drizzle the dressing over the tuna mixture and toss gently to combine.
4. The Keto Italian Tuna Salad is a deliciously simple yet flavorful dish that satisfies your craving for Italian bread salad without the carbs. The tuna provides protein, while the olives, artichokes, and capers add tangy Mediterranean flavors. This salad is perfect for a light and filling keto lunch, offering a healthy mix of fats, protein, and fresh ingredients in every bite.

Keto Grilled Veggie Salad with Burrata

A beautifully grilled vegetable salad, this recipe features a mix of charred zucchini, bell peppers, and eggplant, paired with creamy burrata cheese for an indulgent, low-carb lunch. The combination of smoky vegetables and rich cheese creates a satisfying dish that mimics the comforting flavors of Italian bread salads, without the carbs.

Ingredients:

• 1 zucchini, sliced
• 1 red bell pepper, cut into strips
• 1 small eggplant, sliced
• 2 tbsp olive oil
• Salt and pepper to taste
• 1 ball of burrata cheese
• 1 tbsp balsamic vinegar
• Fresh basil leaves for garnish

Instructions:

1. Preheat your grill or grill pan to medium-high heat.
2. Toss the zucchini, bell pepper, and eggplant with olive oil, salt, and pepper.
3. Grill the vegetables for 3-5 minutes per side, until tender and lightly charred.
4. Arrange the grilled vegetables on a plate and top with the burrata cheese.
5. Drizzle with balsamic vinegar and garnish with fresh basil leaves.
6. Serve immediately for the best flavor.

This Keto Grilled Veggie Salad with Burrata is a perfect blend of smoky grilled vegetables and rich, creamy burrata cheese. The dish offers all the indulgence of a hearty Italian salad without the carbs. The balsamic vinegar provides a slight tang that balances the richness of the cheese and vegetables, making this salad a great option for a filling, low-carb lunch that is both delicious and satisfying.

Keto Italian Sausage & Roasted Pepper Salad

Packed with flavorful Italian sausage and roasted peppers, this Keto Italian Sausage & Roasted Pepper Salad offers a hearty and satisfying lunch. The roasted peppers provide a smoky sweetness, while the sausage brings a savory punch, making this salad a perfect keto meal. It’s a great alternative to bread-based Italian salads and delivers a satisfying combination of protein, fats, and vibrant flavors.

Ingredients:

• 2 Italian sausages (preferably mild or spicy)
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 tbsp olive oil
• 1 tsp Italian seasoning
• Salt and pepper to taste
• 2 cups mixed greens (arugula, spinach, etc.)
• 2 tbsp balsamic vinegar
• Fresh parsley for garnish

Instructions:

1. Preheat your oven to 425°F (220°C). Toss the sliced red and yellow bell peppers with olive oil, Italian seasoning, salt, and pepper, then roast for 20-25 minutes until they are tender and slightly caramelized.
2. While the peppers roast, cook the Italian sausages in a skillet over medium heat until browned and fully cooked. Slice the sausages into rounds once they are done.
3. In a large bowl, combine the mixed greens, roasted peppers, and sliced sausage.
4. Drizzle with balsamic vinegar and toss gently to combine.
5. Garnish with fresh parsley before serving.

The Keto Italian Sausage & Roasted Pepper Salad is a filling, flavorful meal that combines the savory taste of Italian sausage with the sweetness of roasted peppers. The balsamic vinegar adds a slight tang that complements the richness of the sausage and the smokiness of the peppers. This hearty salad is perfect for a low-carb lunch that provides a good balance of protein, healthy fats, and fresh vegetables, making it both satisfying and delicious.

Keto Spinach & Roasted Tomato Salad

This Keto Spinach & Roasted Tomato Salad is a light yet hearty dish that blends the richness of roasted tomatoes with the freshness of spinach, all topped with a tangy balsamic vinaigrette. With the addition of fresh mozzarella and a sprinkle of pine nuts, this salad offers a delightful mix of textures and flavors that make it a perfect low-carb lunch option.

Ingredients:

• 1 pint cherry tomatoes, halved
• 2 cups fresh spinach, washed
• ¼ cup fresh mozzarella, torn into pieces
• 2 tbsp pine nuts, toasted
• 1 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 tsp Italian seasoning
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the halved cherry tomatoes with olive oil, salt, pepper, and Italian seasoning. Roast for 15-20 minutes until the tomatoes are soft and slightly caramelized.
2. While the tomatoes roast, toast the pine nuts in a dry skillet over medium heat for 2-3 minutes, stirring frequently until golden brown.
3. In a large bowl, combine the fresh spinach, roasted tomatoes, mozzarella, and toasted pine nuts.
4. Drizzle with balsamic vinegar and toss gently to combine.
5. Serve immediately as a light and satisfying lunch.

The Keto Spinach & Roasted Tomato Salad is a fresh, vibrant salad that brings out the natural sweetness of the tomatoes through roasting. The combination of creamy mozzarella, crunchy pine nuts, and tangy balsamic dressing creates a rich and satisfying dish. This low-carb, high-flavor salad is perfect for a quick and healthy keto lunch that feels both indulgent and nutritious.

Keto Zucchini Noodle Salad with Parmesan

This Keto Zucchini Noodle Salad replaces traditional bread with spiralized zucchini noodles, creating a light yet filling dish. Tossed in a lemony vinaigrette and topped with freshly grated Parmesan, this salad is an Italian-inspired delight that satisfies your cravings for pasta without the carbs, making it an ideal choice for a keto lunch.

Ingredients:

• 2 medium zucchinis, spiralized into noodles
• ¼ cup grated Parmesan cheese
• 1 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp Dijon mustard
• 1 garlic clove, minced
• Salt and pepper to taste
• Fresh basil leaves for garnish

Instructions:

1. Spiralize the zucchinis into noodles and set them aside.
2. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, minced garlic, salt, and pepper.
3. In a large mixing bowl, toss the zucchini noodles with the dressing until well coated.
4. Sprinkle the grated Parmesan cheese over the top and gently toss again to combine.
5. Garnish with fresh basil leaves before serving.

The Keto Zucchini Noodle Salad with Parmesan is a refreshing and satisfying dish that mimics the texture of pasta while keeping the carb count low. The lemony vinaigrette brightens up the zucchini noodles, and the Parmesan cheese adds a rich, savory depth of flavor. This salad is a perfect keto lunch that’s light, filling, and full of fresh Italian-inspired flavors.

Keto Italian Stuffed Peppers Salad

This Keto Italian Stuffed Peppers Salad is a twist on the traditional stuffed pepper, where instead of using bread, we use fresh vegetables like tomatoes, olives, and mozzarella for a low-carb filling. The peppers are roasted to perfection, and the salad is topped with a fresh Italian dressing, making it a satisfying and flavorful meal for anyone on a keto diet.

Ingredients:

• 2 large bell peppers, halved and seeds removed
• 1 cup cherry tomatoes, halved
• ½ cup Kalamata olives, pitted and sliced
• ¼ cup fresh mozzarella, cubed
• 1 tbsp olive oil
• 1 tbsp red wine vinegar
• 1 tsp dried Italian herbs
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat your oven to 375°F (190°C). Place the bell pepper halves on a baking sheet, drizzle with olive oil, and season with salt and pepper.
2. Roast the peppers in the oven for 20-25 minutes, until they are tender and slightly caramelized.
3. While the peppers roast, combine the cherry tomatoes, olives, and mozzarella in a mixing bowl.
4. In a small bowl, whisk together the red wine vinegar, Italian herbs, salt, and pepper.
5. Once the peppers are done, stuff them with the tomato, olive, and mozzarella mixture, and drizzle with the Italian dressing.
6. Garnish with fresh parsley before serving.

The Keto Italian Stuffed Peppers Salad is a vibrant, flavorful dish that combines the smokiness of roasted bell peppers with the freshness of tomatoes, olives, and mozzarella. The Italian dressing brings everything together, adding a tangy, herbaceous note. This salad is an excellent keto lunch option, delivering a satisfying and rich Italian-inspired meal without the carbs.

Note: More recipes are coming soon