How To Make Summer Panzanella Salad
Have a taste of Tuscany, with this Panzanella salad recipe. It’s easy to make, and everything you need is readily available. Ready? Let’s start cooking!
Set the oven to 425 degrees F.
Drizzle salmon filets with olive oil and lemon juice and roast on a sprayed sheet pan, 4 to 6 minutes per inch of salmon.
Once salmon has about 5 minutes left, place bread cubes on a sheet pan and drizzle in olive oil. Place in the oven and cook for 5 minutes.
Take out your salmon when it looks flaky, and your croutons when they look browned and crisp.
Start to assemble your salad. Place a handful of romaine on a plate, followed by cucumbers, tomatoes, and fennel.
Sprinkle feta cheese on top, followed by a salmon filet.
Top with croutons, garnish with fennel fronds, and serve dressed with vinaigrette of choice.
- Calories: 1255.60kcal
- Fat: 53.20g
- Saturated Fat: 15.98g
- Trans Fat: 0.05g
- Monounsaturated Fat: 16.81g
- Polyunsaturated Fat: 13.14g
- Carbohydrates: 118.67g
- Fiber: 16.58g
- Sugar: 24.98g
- Protein: 77.00g
- Cholesterol: 162.58mg
- Sodium: 1920.07mg
- Calcium: 626.19mg
- Potassium: 2421.23mg
- Iron: 10.05mg
- Vitamin A: 194.57µg
- Vitamin C: 50.14mg
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