1pintcherry or grape tomatoeshalved (mixed colors look especially pretty)
¼cupminced red onion
2tablespoonsBasil Oilsee Note
Instructions
Preheat the oven to 425°F. Tear the ciabatta into large chunks, about 1 1/2-inches big. Place them on a rimmed baking sheet and drizzle with about 2 tablespoons of the olive oil. Toss them to combine, then spread them out on the baking sheet and sprinkle with salt. Bake for 5 to 7 minutes, until the bread starts to brown at the edges. Remove the bread from the oven, transfer to a large bowl, and keep the oven on.
Meanwhile combine the remaining 3 tablespoons olive oil, the vinegar, mustard, and salt and pepper in a small bowl and stir to blend well. Spray the same rimmed baking sheet you used to toast the bread with nonstick spray, or line with parchment paper. Place the salmon filets on the baking sheet, and drizzle over about half of the vinaigrette mixture using a brush to distribute it evenly over the filets. Roast for 10 to 12 minutes until cooked through. Remove and let cool slightly.
Use your fingers or a fork to pull the salmon apart into large chunks. Add the halved tomatoes, onions, and the warm salmon chunks to the toasted bread in the bowl, drizzle over the rest of the dressing, and gently toss to combine. Transfer to a serving platter, drizzle over the Basil Oil, and serve slightly warm or at room temperature.
Notes
To make basil oil, place 1/2 cup fresh basil, 2 tablespoons flat-leaf parsley leaves, 1/4 teaspoon minced garlic, 1/2 teaspoon lemon juice, and salt and pepper to taste in a food processor, and pulse several times to roughly chop. With the motor running add 1/4 cup olive oil through the top of the processor. When the oil is added, scrape down the sides of the food processor and process again.