Roasted Salmon Panzanella Recipe
This salmon panzanella is a fresh rustic bread salad made with juicy tomatoes, leftover salmon, herbs & toasty bread. A perfect summer meal.
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Cooking tools:
- Oven
- Baking sheet
- Mixing bowl
- Whisk
- Brush
- Nonstick spray
- Parchment paper
- Fork
- Serving platter
- Spoon
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Aluminum foil
- Airtight container
Ingredients
- 8 ounces ciabatta or crusty country bread
- 5 tablespoons extra-virgin olive oil ((divided))
- Kosher salt ((to taste))
- 2 tablespoons white wine vinegar
- 1 tablespoon Dijon mustard
- freshly ground black pepper ((to taste))
- 1 pound skinless salmon filet ((or 1 pound simply cooked salmon))
- 1 pint cherry or grape tomatoes ((halved; mixed colors look especially pretty))
- 1/4 cup minced red onion
- 2 tablespoons Basil Oil ((see Note))
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