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Salmon Panzanella Salad

I am back from vacation which means I need to change up my eating habits to help the ol’ waistline out.

An all time favorite salad for the summer

I feel sometimes you can easily mess up a salad. Like if you dump too much cheese in it are you going to pick out each crumb? And then there’s the dressing. I know you have all had that time where you squeeze the dressing bottle a little too much and you end up with an overly damp salad. Not that I speak from experience or anything (wink wink).

You see most food bloggers have a food bucket list which are things we want to master – like fried chicken, biscuits from scratch, pimento cheese – you get the point. Well I also have a whole other notebook that is called my “To Cook” book. These include dishes I have had at restaurants, seen on TV, etc.

This Salmon Panzanella Salad is light and refreshing - perfect for this time of year

This Salmon Panzanella Salad has been in that notebook for some time – about 4 years to be exact. The first time I had it was at a restaurant up in Indy. And I couldn’t get it out of my mind FOREVER (said in my Sandlot voice).

Now I put this in the recipe notes but the original recipe came with a creamy balsamic vinaigrette dressing. But a few months back when my mama and I were traveling home from Fairhope we stopped at a little farm. I picked up some Creamy Vidalia Onion Dressing and it hit me this would be even better with this salad. Now if I can just figure out the perfect way to make the dressing from scratch….I’ll keep you updated on the progress.

Salmon Panzanella Salad


  • 4 salmon fillets
  • 1 1/2 cups cubed sourdough bread
  • 2 tablespoons olive oil
  • 1/8 teaspoon garlic powder
  • 6 ounces mixed greens
  • 5 tablespoons finely diced red onion
  • 1 cup cherry tomatoes halved
  • 1 can cannellini beans rinsed and drained
  • 4 ounces crumbled goat cheese
  • 1/3 cup Creamy Vidalia Onion Dressing*


  • Preheat oven to 450 degrees.
  • Place salmon skin side down on baking sheet. Bake 13-16 minutes or until flaky and cooked through.
  • While salmon is cooking, toss the bread, olive oil and garlic powder in bowl. Then place on another baking sheet.
  • Once salmon is done, put oven on broil. Broil bread cubes until golden brown. Let them cool.
  • In a large bowl, combine the mixed greens, red onion, tomatoes, beans, and goat cheese. Add bread croutons and pour dressing over salad. Toss to combine.
  • Remove skin from salmon and place on top of salad then serve.


*If you cannot find this dressing at the grocery store, the original recipe uses Creamy Balsamic Vinaigrette




Sunday 4th of June 2017

This would be a great addition to my menu this week!

Erin @ The Speckled Palate

Sunday 4th of June 2017

Oh, this salad looks like a dream! Salmon with panzanella? YES!

Nutmeg Nanny

Saturday 3rd of June 2017

Hope you had a great vacation! Thanks for sharing this recipe, I know my husband will love it!

Renee - Kudos Kitchen

Saturday 3rd of June 2017

I'm glad you finally got to make your salmon panzanella salad and take it off your food bucket list. It looks yummy!

Katerina @ diethood .com

Saturday 3rd of June 2017

This is my kind of meal!! I can't wait to try it! I know my family would love it!!

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