Recipe from Bites: Salmon Panzanella Salad

by Jessie on February 8, 2012

This salad is a fun departure from the average lettuce, carrots and celery salad.  It definitely feels like a main dish. And it’s beautiful!


1 lb salmon, cut into 1-inch chunks
5 cups cubed baguette or ciabatta bread (day-old is fine)
2 Tbsp olive oil
Half a red onion, thinly sliced
2 cups chopped tomatoes or halved cherry tomatoes
2 cups sliced cucumbers (preferably Persian or hothouse)
1 bell pepper, cut into bite-sized pieces
1 Tbsp capers, drained
1/4 cup chopped fresh basil

For vinaigrette (or use 1/3 cup bottled dressing):

1/2 tsp Dijon mustard
1/2 tsp crushed garlic
2 Tbsp Orange Muscat vinegar or white wine vinegar
1/4 cup olive oil
1/4 tsp salt
Pinch of black pepper


Preheat oven to 450 degrees F.

Season salmon with salt and pepper. Toss with 1 Tbsp olive oil until pieces are evenly coated.

Toss bread cubes with 1 Tbsp olive oil until evenly coated. Place salmon, bread, and onion on a baking sheet in a single layer (or if you prefer the bite of raw onion, reserve uncooked). Bake for 6-7 minutes or until salmon is just cooked through, stirring halfway to roast evenly.

In a large bowl, combine tomatoes, cucumbers, bell pepper, capers, and basil. Add salmon, bread, and onions.

Whisk together vinaigrette ingredients (or use bottled dressing), add to bowl, and toss until evenly coated. For optimum flavor, allow salad to sit for 30 minutes for flavors to meld.

Jessie is the mother of two sweet kids and the author of Bites, a recipe blog that will make your mouth water.  Make sure to follow Bites on Facebook so you don’t miss a single recipe.

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{ 1 comment… read it below or add one }

Sue February 9, 2012 at 4:01 pm

Oh my goodness, That looks so good!! I have tons of salmon in my freezer from Alaska just waiting to be used–Thanks for the recipe!!


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