PlayEmailLinkSMSXSearchClockRight ArrowCaret downCaret upCaret leftCaret rightPop OutThumbs upSpeechAudio onReplayPlusMinus

Summer Panzanella Salad

Community Member

This recipe was submitted by a Tasty Community Member, and hasn’t been tested by the Tasty recipe team.Have a recipe of your own to share?Submit a recipe here!
Summer Panzanella Salad

Ingredients

for 2 servings

  • 1 tablespoon olive oil
  • 1 tablespoon fresh lemon juice
  • 1 lb fresh Atlantic salmon (455 g), fileted and seasoned with salt and pepper
  • 1 cucumber, chopped
  • 1 bread, day old bread (preferably sourdough), cubed
  • 3 oz feta cheese (85 g), in water
  • 1 container heirloom tomato, halved
  • ½ fennel bulb, chopped
  • romaine lettuce, optional
  • fennel frond, for garnish, optional
  • vinaigrette, store-bought
  • salt, to taste
  • pepper, to taste

Nutrition Info

Powered by
    Calories 746
    Fat 45g
    Carbs 24g
    Fiber 3g
    Sugar 9g
    Protein 55g

Estimated values based on one serving size.

Preparation

  1. Set the oven to 425°F. Drizzle salmon filets with olive oil and lemon juice and roast on a sprayed sheet pan, 4-6 minutes per inch of salmon, approx. 13-15 minutes total.
  2. Once salmon has about 5 minutes left, place bread cubes on a sheet pan and drizzle in olive oil. Place in the oven and cook for 5 minutes. Take out your salmon when it looks flaky, and your croutons when they look browned and crisp.
  3. Start to assemble your salad. Place a handful of romaine on a plate, followed by cucumbers, tomatoes and fennel. Sprinkle 1-2 oz. of feta cheese on top, followed by a salmon filet.
  4. Top with croutons, garnish with fennel fronds, and serve dressed with vinaigrette of choice.
  5. Enjoy!

New Year, New You

Here’s everything you need for a more delicious 2021.

New Year, New You

Here’s everything you need for a more delicious 2021.

Submit a recipe to Tasty

Have a recipe of your own to share?Submit your recipe here.

Submit your recipe