Salmon Panzanella

This refreshing Tuscan-style salad is made with a combination of fresh tomatoes, bread, chopped herbs and added protein like quinoa and flaked salmon.

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Cooking time
PREP TIME 15 mins
Servings
SERVES 4
Ready in
TOTAL TIME 15 mins

Ingredients

  • 1 bag Success® Tri-Color Quinoa
  • 3 tbsp red wine vinegar
  • 1 tbsp Dijon mustard
  • 1 tbsp minced shallot
  • 1 garlic clove, minced
  • 1/3 cup extra virgin olive oil
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 2 cups day-old ciabatta bread, cut into bite-sized cubes
  • 2 cups cherry tomatoes, halved
  • 1 bunch fresh basil leaves, chopped
  • 8 oz cooked salmon, flaked

Instructions

  • Bursting with fresh flavors, this Salmon Panzanella is a delicious, summery dish. With tri-color quinoa, salmon, fresh veggies and herbs, this is a complete meal the whole family will love.

    Step 1
    Prepare quinoa according to package directions.

  • Step 2
    Combine vinegar, Dijon, shallot and garlic in a small bowl. Slowly whisk in olive oil. Season with salt and pepper.

  • Step 3
    Combine quinoa, bread cubes, tomatoes and basil in a large bowl and toss to mix well. Top with salmon. Drizzle dressing over mixture and gently toss to combine all ingredients. Adjust seasoning with salt and pepper, if desired.

    Recipe Tips

    If you’re not a fan of salmon, feel free to replace it with tuna, cooked chicken or a plant-based protein for a quick, complete meal with fresh ingredients.

    If you’re a cheese lover, add some mozzarella pearls or goat cheese to this dish.

    For more color and nutrients, add a few slices of avocado on top of your bowl.

Mamma Mia Panzanella

This chopped summer salad originated in the Tuscan fields of Italy. Traditionally, it’s made with vegetables like cucumber, onion and tomato tossed with stale bread in olive oil and vinegar. The name panzanella comes from “pane” the Italian word for bread and “zanella” a type of serving bowl.

This salad is perfect for when you have a loaf or a few slices of stale bread that you’re looking to use. Simply chop the bread into crouton-sized bites and let the dressing do the softening. This salad also tastes great with a fresh loaf of ciabatta cut up.

Cherry tomatoes are the smallest and easiest to add in here, but if you are starting a tomato garden or have some leftover from your Garden Stuffed Tomatoes, feel free to swap in your choice of tomato for this recipe. Make this recipe work for your budget and lifestyle.

When making your dressing, make sure to chop your garlic and shallots finely so that you don’t get a mouthful of strong flavors. If you have a sensitive stomach, feel free to sub in garlic powder for the fresh chopped garlic.