This Salmon and Capers Panzanella salad is almost a dinner that makes itself. If you, too, are looking for an amazing salad that can stand alone as a meal, make this Salmon and Capers Panzanella Salad. This salad will come together quickly, it looks lovely, and everyone will rave about it. I promise. A nice thing about a panzanella salad is that they like to sit for 30 minutes or so to absorb all the flavors. Chit chat, have another glass of wine, and then serve this masterpiece.
In any panzanella salad, one of your most delicious components better be the PAN – or bread – right? If you are gluten-free, like many of us over here, you are going to want to make your own amazing croutons. SO EASY. You will never go back to store bought. For this salmon and capers panzanella salad, I used Glutino multigrain bread to make our croutons. Yum.
All you need to do is cut the bread into large chunks and toss the bread with a generous amount of olive oil, salt, and Italian dried herbs. Spread evenly on a cookie sheet and bake at 450 for 8 to 10 minutes. Keep an eye on them and remove from the oven when they look a little bit crispy. Set aside.
You can certainly make a panzanella salad without any salmon on it but, if you would like to serve this as a main course, the salmon will add some depth to it!
For this salmon and capers panzanella salad, my daughter prepared one previously frozen salmon filet (thanks, Costco!) by wrapping it in foil and covering it with salt, garlic, rosemary, and some lemon. Wrap your salmon and bake for about 15 minutes. Remove from the oven and set aside.
For the rest of the ingredients, think traditionally! Crispy romaine lettuce, large chunks of tomatoes and cucumbers, thin slices of red onion. For an unexpected kick, add capers or sauteed mushrooms. Such a delicious addition! And, since it is radish season here, we added thinly sliced radishes.
Salmon and Capers Panzanella Salad
Ingredients
For the dressing:
4 T olive oil
3 T red wine vinegar
1/2 lemon squeezed
3 cloves garlic , crushed
1/2 t sea salt
For the salad
1 filet of salmon , baked
6-8 slices bread , chopped for croutons
1 head romaine lettuce
1-2 tomatoes , chopped
1 English cucumber , chopped
8 oz mushrooms , sauteed
1/4 red onion , sliced thinly
2 – 3 T capers
1 small bunch basil
A few radishes , sliced
Instructions
– Whisk together the ingredients for the dressing. Set aside.
– Prepare your salmon. Let cool.
– Prepare your croutons.
– Combine all ingredients in a large bowl.
– Toss with dressing.
– You can let this salad sit for about 15 to 30 minutes before serving.
