Salmon Panzanella

Posted On: July 19, 2013

A friend recently shared this with us after our “Introduction to the Mediterranean Diet” post.  It’s a great way to enjoy our Smoky Applewood Salmon, so we thought we’d continue the sharing.

This traditional Italian bread salad is full of tomatoes and cucumber and gets a protein boost with the addition of salmon.


  • 8 Kalamata olives, pitted and chopped
  • 3 tablespoons red-wine vinegar
  • 1 tablespoon capers, rinsed and chopped
  • 1/4 teaspoon freshly ground pepper, divided
  • 3 tablespoons extra-virgin olive oil
  • 2 thick slices day-old whole-grain bread, cut into 1-inch cubes (see Tip)
  • 2 large tomatoes, cut into 1-inch pieces
  • 1 medium cucumber, peeled (if desired), seeded and cut into 1-inch pieces
  • 1/4 cup thinly sliced red onion
  • 1/4 cup thinly sliced fresh basil
  • 4 Smoky Applewood Salmon Fillets
  • 1/2 teaspoon kosher salt

  1. Whisk olives, vinegar, capers and 1/8 teaspoon pepper in a large bowl. Slowly whisk in oil until combined. Add bread, tomatoes, cucumber, onion and basil.
  2. Prepare Smoky Applewood Salmon as indicated.
  3. Divide the salad among 4 plates and top each with a piece of salmon.


  • Tips: If using fresh bread, you can grill the bread slices along with the salmon and then cut them into cubes. Alternatively, cut bread into cubes, place on a baking sheet and bake at 300°F until dry.


Recipe and image from

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