Summer Salmon Strawberry Panzanella Salad.
Say that three times fast!
You know that I’m ALWAYS on the search for a non-boring salad. Enter… strawberry salmon panzanella salad!
The thing is that I really love basic butter lettuce salads that are seasoned well and topped with avocado and maybe just tomatoes and lots of vinegar. I find that kind of salad makes the most perfect side dish, but for a meal?
I need something ramped up. Want something substantial so I don’t feel like I’m eating a… salad.
You get me. I know it.
We have been eating a version of panzanella salad weekly in this house. Farm fresh local tomatoes? For me, a panzanella is the best way to let them shine aside from sprinkling them with gorgonzola or basil and balsamic.
Our current favorite panzanella is this one from Serious Eats – it’s SO simple and delicious. It’s the epitome of summer and ridiculously packed with flavor. And I love that you use the juice from the tomatoes to make the dressing.
If you haven’t tried it, you must must must!
We ended up eating that exact same salad yesterday to finish off the weekend that was the perfect amount of relaxation and fun. I’m such a lunatic that I get back-to-school anxiety at this time of year even though I don’t go back to school. It’s like the years and years of it never go away and my mind and body go into “omg it’s august mode” and I must soak up every last bit!
Please tell me I’m not alone.
So this salad isn’t that exact one I keep raving about, but I am loving it just as much. It’s a bit more trashed up. It has flaked, buttery salmon, strawberries and one of the best parts: a goat cheese vinaigrette.
Yes. Vinaigrette. I sprinkle a little crumbled goat cheese in there and blend it all up. I actually prefer it slightly more when it sits for a few minutes. It’s the best of both worlds: creamy and tangy.
Also, if you’re not a fan of salmon? I think chicken would work perfectly. Or even chickpeas! I’ve been in a major chickpea MOOD lately. A crunchy, crispy roasted one.
This is one of those salads that you are stuffed after. It’s incredibly satisfying. Like you just ate a burger and fries. Or pizza.
Okay, maybe not that, but almost like that. The flavor is insane and it’s the best way to use the last weeks of summer. I swear you will be one happy CAMPER after making this.
Salmon Strawberry Panzanella Salad
Ingredients
- 2 cups multigrain bread cubes
- 1 2 pound salmon filet
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 3 cups torn butter lettuce
- 3 cups spring greens
- 1 pint strawberries halved or quartered
- 1/2 pint cherry tomatoes halved
- 2 ears of corn grilled or boiled, kernels cut from the cob
- 1 avocado thinly sliced
goat cheese vinaigrette
- 2 tablespoons red wine vinegar
- 1 1/2 tablespoons honey
- 1/2 teaspoon dijon mustard
- 3 garlic cloves minced or pressed
- 1 lemon juiced
- 1 tablespoon fresh herbs chopped
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 ounces goat cheese crumbled
- 6 tablespoons olive oil
Instructions
- Preheat your oven to 350 degrees.
- Line a baking sheet with parchment paper and spread out the bread cubes on top. Bake until the bread is toasty and golden, about 10 to 12 minutes. Remove and let cool slightly.
- Turn the broil on your oven to the high setting. Place the salmon on a baking sheet and cover with the salt, pepper, garlic powder and smoked paprika. Broil for 5 to 6 minutes, skin side down (if it has skin), until the fish is flakey and opaque. If your salmon filet is very thick, you might need another 1 to 2 minutes of broiling. Let the salmon cool slightly, then flake it with a fork.
- To assemble the salad, add the bread cubes, strawberries, tomatoes, and lettuce in a large bowl. Add the salmon over top and add in some of the dressing – a few tablespoons. Sprinkle in the corn. Add in the avocado. Toss well. Taste and season additionally and add what else you’d like – more dressing, salt or pepper!
goat cheese vinaigrette
- In a bowl or food processor, whisk together the vinegar, honey, mustard, garlic, lemon juice, herbs, salt and pepper. Whisk or blend in the goat cheese. Stream in the olive oil while whisking or blending until the dressing is emulsified. Use on the salad or store in a sealed container in the fridge for a few days.
Did you make this recipe?
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I appreciate you so much!
So crunchy too!
24 Comments on “Summer Salmon Strawberry Panzanella Salad.”
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Oh this salad is gorgeous! I can’t wait to try it!
thanks katy!
I am so with you on the back to school feeling. I thought I was going to have a panic attack about the fact that August is (let’s be real, over) and started planning last minute day trips and vacations into September. This salad looks amazing!
thanks steph! i hear ya!
Putting this on our menu this week!!
i hope you love it!
This salad looks incredible! So bright and refreshing!
Paige
http://thehappyflammily.com
thank you paige!
What a tasty combo for a salad! Mmm…
thanks melanie!
Looks amazing!
I think its the fact we both live in places that get snow and September is basically the end of summer. But in reality we should have some nice warm days until October!
thanks tracy! and that is so, so true. i mean, it will probably still be warm in november!
i swear if my salads looked this beautiful, i would eat one every meal of the day. this sounds ABSURD. need to make asap!!
thanks so much jordan!
huge creativity bonus! And maybe an award for widest range of nutrients! I’m really impressed with everything from the salmon to the watermelon in this salad, thank you!
WOW!! My eyes were pretty much bugging out of my head when I saw this in my inbox this morning- absolutely gorgeous.
This post made me decide to finally tell you that I’m fantasizing about quitting my job and coming over to do all of your dishes and clean up on recipe days so that I can taste all the food! Â I mean, I DO live in Pittsburgh so it COULD happen! Â LOL I’ll let you know when I win the lottery and don’t have to work anymore!Â
I was hooked once I saw you use a callback to Serious Eats! Made this for lunchand dinner today. Incredible!
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What Herbs do you recommend for the Dressing?
I’ve made this salad so many times that I’ve lost count. Me and my husband love it. It’s delicious and filling, and most importantly SO EASY to throw together. I’m always amazed how fast it is to make. The strawberries and corn add such a great sweetness, the dressing is delicious and not overly goat cheesy, and the salmon seasoning is to die. I am making this for a family get together (11 adults, 3 kids!) and don’t plan to add a side dish – this is the main!Â
How Sweet Eats is my go-to when I want to try to something new. I have learned so much about cooking and have enjoyed every recipe I’ve made. Thank you for sharing your gift !
This is one of those recipes that I look forward to every strawberry season!
Just made it again tonight and it is just amazing. So flavorful and tastes like summer.