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Summer Panzanella Salad

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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


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

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

Estimated values based on one serving size.


  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!

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New Year, New You

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