Salmon Panzanella

5 from 1 vote

This Salmon Panzanella is the kind of meal that makes you feel like a genius – a fresh, hearty bread salad that turns leftover salmon and slightly stale bread into a rustic, delicious dish that’s perfect for lunch, dinner, or picnics. Packed with tomatoes, herbs, and tossed in a simple vinaigrette, it’s truly summer in a bowl.

Prep Time25

Cook Time20

Total Time45

Course: Salad

Cuisine: Italian

Servings: People

Author: Katie Workman

Ingredients

8 ounces ciabatta or crusty country bread
5 tablespoons extra-virgin olive oil (divided)
Kosher salt (to taste)
2 tablespoons white wine vinegar
1 tablespoon Dijon mustard
freshly ground black pepper (to taste)
1 pound skinless salmon filet (or 1 pound simply cooked salmon)
1 pint cherry or grape tomatoes (halved; mixed colors look especially pretty)
¼ cup minced red onion
2 tablespoons Basil Oil (see 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. If you are not using leftover salmon, 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

If you don't feel like making the basil oil, you can add regular olive oil and a couple of tablespoons of very finely minced fresh basil.

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