Cucumber-Salmon Panzanella

Name: Cucumber-Salmon Panzanella
Total time: 20 min
Yield: 4 serving(s)
Ingredients: 8 oz. country bread, torn; 2 tbsp. olive oil; Kosher salt and black pepper; 4 Persian cucumbers; 3 tbsp. red wine vinegar; 1 tsp. caraway seeds; 1/4 red onion, sliced; 1 small fennel bulb, sliced; 1 c. arugula; Roasted salmon

Satisfy your seafood cravings with this light and refreshing salad.

By Kate Merker, Taylor MurrayPublished: Aug 5, 2019

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Brian Woodcock

Yields:

4 serving(s)

Total Time:

20 mins

Use your favorite bread loaf to make this easy salad.

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Ingredients

8 oz. country bread, torn
2 Tbsp. olive oil
Kosher salt and black pepper
4 Persian cucumbers
3 Tbsp. red wine vinegar
2 Tbsp. olive oil
1 tsp. caraway seeds
1/4 red onion, sliced
1 small fennel bulb, sliced
1 cup arugula
Roasted salmon

Directions

1. Step 1Preheat oven to 425°F. Toss together bread, olive oil, and salt and pepper on a rimmed baking sheet. Toast until golden brown, 8 to 10 mins.; cool. With a chef’s knife, lightly press cucumbers until split, then cut crosswise. Whisk together red wine vinegar, olive oil, and caraway seeds in a bowl. Add red onion, fennel bulb, arugula, and cucumbers; stir to combine. Serve topped with bread and flaked roasted salmon.

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