3

Salmon Panzanella with Fresh Basil

Total Time
34 min
Prep
18 min
Cook
0 min
Serves
4
Difficulty
Easy
Ingredients

lemon zest

1 tsp, grated

fresh lemon juice

2 Tbsp

red wine vinegar

1 Tbsp

olive oil

2 tsp

table salt

¼ tsp

black pepper

¼ tsp

fresh tomato(es)

4 medium, cut into 3/4-inch chunks

roasted red peppers (packed in water)

½ cup(s), drained and coarsely chopped

uncooked red onion(s)

½ small, thinly sliced

olive(s)

8 medium, Kalamata variety, pitted and chopped

canned pink salmon

14¾ oz, wild Alaskan variety

English cucumber(s)

1 small, quartered lengthwise and sliced

whole wheat bread

4 slice(s), 3/4-inch thick, ciabatta variety, toasted & cubed

basil

1½ cup(s), fresh leaves ,torn

Instructions

  1. Whisk together lemon zest and juice, vinegar, oil, salt, and black pepper in large bowl. Stir in tomatoes, roasted peppers, onion, and olives and let stand 10 minutes.
  2. Meanwhile, remove skin and bones from salmon and discard. Break salmon into large pieces. Gently stir salmon, cucumber, and bread into tomato mixture. Let stand until bread soaks up some of juices, about 5 minutes. Stir in basil and serve at once.
  3. Serving size: 2 cups
Notes
Toss some more veggies into this salad if you have them on hand. Fresh fennel, carrots, radishes, and celery would all be delicious additions.

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