How To Make Summer Panzanella Salad
Have a taste of Tuscany, with this Panzanella salad recipe. It’s easy to make, and everything you need is readily available. Ready? Let’s start cooking!
Serves:
Ingredients
- 1tbspolive oil
- 1tbsplemon juice
- 1lbfresh Atlantic salmonfileted and seasoned with salt and pepper
- 1cupcucumberchopped
- 1breadday old bread preferably sourdough, cubed
- 3ozfeta cheesein water
- 1containerheirloom tomatohalved
- ½ fennel bulbchopped
- romaine lettuceoptional
- fennel frondfor garnish, optional
- vinaigrettestore-bought
- salt to taste
- pepperto taste
Instructions
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Set the oven to 425 degrees F.
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Drizzle salmon filets with olive oil and lemon juice and roast on a sprayed sheet pan, 4 to 6 minutes per inch of salmon.
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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.
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Take out your salmon when it looks flaky, and your croutons when they look browned and crisp.
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Start to assemble your salad. Place a handful of romaine on a plate, followed by cucumbers, tomatoes, and fennel.
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Sprinkle feta cheese on top, followed by a salmon filet.
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Top with croutons, garnish with fennel fronds, and serve dressed with vinaigrette of choice.
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Enjoy!
Nutrition
- Calories: 1255.60kcal
- Fat: 53.20g
- Saturated Fat: 15.98g
- Trans Fat: 0.05g
- Monounsaturated Fat: 16.81g
- Polyunsaturated Fat: 13.14g
- Carbohydrates: 118.67g
- Fiber: 16.58g
- Sugar: 24.98g
- Protein: 77.00g
- Cholesterol: 162.58mg
- Sodium: 1920.07mg
- Calcium: 626.19mg
- Potassium: 2421.23mg
- Iron: 10.05mg
- Vitamin A: 194.57µg
- Vitamin C: 50.14mg
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