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Cucumber-Salmon Panzanella
Forget boring, bland salads—this Cucumber-Salmon Panzanella is filled with ingredients to keep you full long after you've finished the final bite.
👥 4 Servings⏱️ Prep & Cook: 20 min👤 Kate Merker📖 countryliving
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●bowl
- ●whisk
- ●knife
- ●oven
📝 Preparation Steps
1
Preheat 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.
red onion, sliced1/4Roasted salmon
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