Say that three times fast!
I’m always hunting for a salad that’s anything but boring — enter the strawberry salmon panzanella. It’s bright, substantial, and feels like a complete meal rather than just a side.
I do love a simple butter lettuce salad dressed well, with avocado, tomatoes and lots of vinegar — that kind of salad makes the perfect accompaniment. But when I want dinner, I want something ramped up and hearty enough that I don’t feel like I’m only eating greens.
In our house we’ve been making panzanella regularly all summer. When tomatoes are at their peak, panzanella is one of the best ways to showcase them — aside from a simple drizzle of basil, gorgonzola or balsamic. Our go-to is a classic, simple version packed with tomato juice in the dressing, and it’s the epitome of summer flavor.
If you haven’t tried panzanella yet, you should — it’s a must.
We made that classic salad again recently to cap off a perfectly relaxed weekend. I get inexplicable back-to-school nostalgia every August, even though I’m long out of school — it’s like the season still puts my brain into “soak up every last bit of summer” mode. Please tell me I’m not alone.
This version is a little more dressed-up than the simple panzanella I rave about: flaked, buttery salmon, fresh strawberries, and one of the best parts — a creamy goat cheese vinaigrette. I crumble a bit of goat cheese and blend it right into the dressing, which gives it a wonderful creamy-tangy balance. It actually tastes better if it sits for a few minutes, allowing the flavors to meld.
Not into salmon? No problem — grilled or roasted chicken would be great, and chickpeas are a fantastic vegetarian swap. Lately I’ve been loving crunchy roasted chickpeas for texture.
This salad is filling and satisfying — the kind of salad that actually leaves you content, not still hungry. It’s loaded with flavor and a perfect way to use up the last weeks of summer. Make it and you’ll be a very happy camper.
Salmon Strawberry Panzanella Salad
4
35 mins
Pin Recipe
Leave a Review »
Ingredients
- 2 cups multigrain bread cubes
- 1 2 pound salmon fillet
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 3 cups torn butter lettuce
- 3 cups spring greens
- 1 pint strawberries halved or quartered
- 1/2 pint cherry tomatoes halved
- 2 ears of corn grilled or boiled, kernels cut from the cob
- 1 avocado thinly sliced
Goat Cheese Vinaigrette
- 2 tablespoons red wine vinegar
- 1 1/2 tablespoons honey
- 1/2 teaspoon Dijon mustard
- 3 garlic cloves minced or pressed
- 1 lemon juiced
- 1 tablespoon fresh herbs chopped
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 2 ounces goat cheese crumbled
- 6 tablespoons olive oil
Instructions
-
Preheat the oven to 350°F (175°C).
-
Line a baking sheet with parchment and spread the bread cubes in a single layer. Bake until golden and crisp, about 10–12 minutes. Remove and let cool.
-
Switch the oven to broil on high. Place the salmon on a baking sheet and season with salt, pepper, garlic powder and smoked paprika. Broil 5–6 minutes, skin side down if present, until the salmon flakes easily and is opaque. Thicker fillets may need an extra 1–2 minutes. Let cool slightly, then flake with a fork.
-
In a large bowl, combine the toasted bread cubes, strawberries, tomatoes and lettuces. Add the flaked salmon, a few tablespoons of dressing, and the corn. Add avocado slices and toss gently to combine. Taste and adjust seasoning or add more dressing as desired.
Goat Cheese Vinaigrette
-
In a bowl or food processor, combine the red wine vinegar, honey, Dijon, garlic, lemon juice, herbs, salt and pepper. Add the crumbled goat cheese and whisk or blend until mostly smooth. Slowly stream in the olive oil while whisking or blending until the dressing emulsifies. Use immediately or store in a sealed container in the refrigerator for a few days.
Did you make this recipe?
Be sure to follow @howsweeteats on Instagram and tag #howsweeteats. You can also share a photo on the Facebook page. I appreciate you so much!
So crunchy too!