Summer Panzanella Salad Recipe

Summer Panzanella Salad Recipe

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!

Preparation: 10 minutes
Cooking: 20 minutes
Total: 30 minutes



  • 1tbspolive oil
  • 1tbsplemon juice
  • 1lbfresh Atlantic salmonfileted and seasoned with salt and pepper
  • 1cupcucumberchopped
  • 1breadday old bread preferably sourdough, cubed
  • 3ozfeta cheesein water
  • 1containerheirloom tomatohalved
  • ½ fennel bulbchopped
  • romaine lettuceoptional
  • fennel frondfor garnish, optional
  • vinaigrettestore-bought
  • salt to taste
  • pepperto taste


  1. Set the oven to 425 degrees F.

  2. Drizzle salmon filets with olive oil and lemon juice and roast on a sprayed sheet pan, 4 to 6 minutes per inch of salmon.

  3. 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.

  4. Take out your salmon when it looks flaky, and your croutons when they look browned and crisp.

  5. Start to assemble your salad. Place a handful of romaine on a plate, followed by cucumbers, tomatoes, and fennel.

  6. Sprinkle feta cheese on top, followed by a salmon filet.

  7. Top with croutons, garnish with fennel fronds, and serve dressed with vinaigrette of choice.

  8. Enjoy!


  • 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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