Smarty Cooking School: Panzanella Salad with Salmon and Capers


This Panzanella Salmon and Caper Salad is almost a dinner made on its own. If you, too, are looking for an amazing salad that can be used on its own as a meal, make this Panzanella Salmon and Caper Salad. This salad will come together quickly, it looks lovely and everyone will love it. I promise. A good thing about a panzanella salad is that they like to sit for about 30 minutes to soak up all the flavors. Chat, drink another glass of wine, then serve this masterpiece.

In any panzanella salad, one of your most delicious ingredients should be the PAN – or the bread – right? If you’re gluten-free, like many of us here, you’re going to want to make your own amazing croutons. SO EASY. You will never go back to the store you bought. For this salmon and caper panzanella salad, I used Glutino multigrain bread to make our croutons. Yum.

All you need to do is cut the bread into large pieces and toss the bread with a generous amount of olive oil, salt, and dried Italian herbs. Spread evenly on a cookie sheet and bake at 450 for 8 to 10 minutes. Keep an eye out for them and remove them from the oven when they look a little crispy. Put aside.

You can certainly make a panzanella salad without the salmon on it, but if you want to serve it as a main dish, the salmon will add depth!

For this salmon and caper panzanella salad, my daughter made a pre-frozen salmon fillet (thanks Costco!) By wrapping it in foil and coating it with salt, garlic, rosemary and of lemon. Wrap your salmon and bake for about 15 minutes. Remove from the oven and set aside.

For the rest of the ingredients, think traditionally! Crispy romaine lettuce, large chunks of tomatoes and cucumbers, thin slices of red onion. For an unexpected kick, add capers or sautéed mushrooms. Such a delicious addition! And, since it’s radish season here, we’ve added sliced ​​radishes.

Panzanella salad with salmon and capers


For the dressing:

4 T of olive oil

3 T of red wine vinegar

1/2 squeezed lemon

3 garlic cloves, crushed

1/2 cup sea salt

For the salad

1 salmon fillet, in the oven

6-8 slices of bread, chopped for the croutons

1 head of romaine lettuce

1-2 tomatoes, chopped

1 English cucumber, chopped

8 oz mushrooms, sautéed

1/4 red onion, thinly sliced

2 – 3 T capers

1 small bunch of basil

A few sliced ​​radishes


– Whisk together the vinaigrette ingredients. Put aside.

– Prepare your salmon. Let cool.

– Prepare your croutons.

– Combine all the ingredients in a large bowl.

– Mix with the vinaigrette.

– You can let this salad stand for about 15 to 30 minutes before serving.


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