Panzanella salmon salad with fresh basil
2
Points®
Total Time
25 min
Prep
20 min
Serves
4
Difficulty
Easy
If you’d like to switch out the salmon for a vegetarian protein, you can make this salad with a 15 1/2-ounce can of rinsed and drained chickpeas instead.
Ingredients
Lemon zest
1 tsp
Fresh lemon juice
2 Tbsp
Red wine vinegar
1 Tbsp
Olive oil
2 tsp
Table salt
½ tsp
Black pepper
¼ tsp
Cherry tomatoes
4 cup(s), halved, or quartered if large
English cucumber
1 small, quartered lengthwise and sliced
Roasted red peppers (packed in water)
½ cup(s), drained and coarsely chopped
Red onion
½ small, thinly sliced
Olives
8 olive(s), large, Kalamata variety, pitted and chopped
No salt added canned wild pink salmon
12 oz, drained and broken into chunks
Whole wheat bread
3 oz, ciabatta variety, cut into cubes and toasted
Fresh basil
1½ cup(s), torn leaves
