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Light Panzanella Salad

Preparation time: 15 minutes | Cooking time: 20 minutes | Serves: 2

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  • 1 packet Slendier Lasagne Style
  • olive oil spray
  • 1 punnet mixed heirloom or cherry tomatoes
  • ½ red onion, finely sliced
  • 2 tbs capers
  • ½ cup pitted black olives, sliced
  • ½ bunch basil leaves, torn, plus extra to serve
  • 8 cherry bocconcini, halved
  • 1 clove garlic, crushed
  • 2 tbs extra virgin olive oil
  • 1 tbs red wine vinegar


  1. Prepare the Slendier Lasagne Style according to the directions on the packet. Pat dry between layers of paper towel. Place a large non-stick fry pan over medium–high heat and spray with olive oil. Place 8 pieces of lasagne into the fry pan and fry, turning frequently, until golden brown, about 5 minutes. Remove from pan, drain on paper towel and set aside to cool until needed.
  2. Chop the tomatoes roughly and place in a large mixing bowl.
  3. Add the sliced red onion, capers, olives, basil and bocconcini and toss well to combine.
  4. Roughly chop the cooled lasagne sheets into large pieces and add to the bowl, tossing to combine.
  5. In a small bowl place the garlic, olive oil and vinegar. Whisk well to blend. Drizzle over the salad and toss well to coat. Season well with salt and freshly ground black pepper.
  6. Divide between two serving bowls and garnish with a few torn basil leaves and more freshly cracked pepper.

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