Meal Theme: No Cook / Sandwiches
Approximate Yield: 4 Servings
Panzanella is a light and refreshing Tuscan summer salad. Our panzanella has all the charm and deliciousness of the classic, but topped with our expertly smoked wild sockeye salmon. Airy croutons, lightly tossed in olive oil, combined with red onion, tomatoes, cucumber, bell pepper, basil, and capers, phenomenally complement our wild sockeye smoked salmon. A fresh vinaigrette finishes off our smoked salmon, and this delightful salad. Our Acme Panzanella with wild sockeye smoked salmon can be light enough for lunch, or hearty enough for dinner!
Preheat the broiler. Toss bread cubes with 1 tablespoon olive oil until evenly coated. Place bread on a baking sheet in a single layer. Broil 2 minutes until bread is toasted. In a large bowl, combine tomatoes, cucumbers, bell pepper, capers, and basil. Add salmon, bread, and onions. Whisk together Dijon mustard, garlic vinegar, olive oil salt and pepper in a small bowl. Add to bread mixture and toss until evenly coated. Allow salad to sit for 30 minutes for flavors to meld.
If this dish is used as an appetizer, the serving size is for 6-8 people.