Prepare quinoa according to package directions.
In a small bowl combine vinegar, garlic, Dijon, and shallot. Slowly whisk in olive oil. Season with salt and pepper to taste.
In a large bowl combine quinoa, bread, tomatoes, basil, and salmon. Drizzle dressing over mixture and gently toss to combine all ingredients. Adjust seasoning with salt and pepper, if desired.
This traditional chopped summer salad originates from the Tuscan fields of Italy. Originally using vegetables like cucumber, onion and tomato with olive oil and vinegar on toast, over time it has converted into a salad using day old bread softened with the dressing alongside fresh ingredients. Its name panzanella comes from the Italian word for bread “pane” 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 up but don’t want to toss out. Simply chop into crouton sized bits and let the dressing do the softening. It also tastes great with a fresh loaf of ciabatta cut up!
Cherry tomatoes are the smallest and easiest to add in, 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 it 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 too many strong flavors. If you have a sensitive stomach, feel free to sub in garlic powder instead of fresh chopped garlic.
Serve with flaked salmon for a quick meal with fresh ingredients that will keep you full and satisfied. If you want to make this vegetarian or vegan, simply omit the salmon.
If you’re a cheese lover, toss in mozzarella pearls with your bowl of salad or a few slices of avocado to get that same creamy texture.