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.
- 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
- 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
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!
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.
So crunchy too!