Don’t get me wrong. I love a traditional salad with fresh, crunchy lettuce and plenty of delicious toppings, but you know what’s even more fun? Panzanella salad, especially this salmon panzanella salad. If you haven’t tried panzanella salad, it’s a lot like your typical salad, but toasted bread replaces the lettuce. I certainly don’t hate that.
You toast the bread just enough for a chewy texture with a crisp, golden crust. This gives the bread enough substance to soak up a delicious citrusy vinaigrette dressing without becoming soggy. Assuming you’re a carb lover like me, you can see why this dish is good for the soul.
This blackened salmon panzanella recipe features burrata, cherry tomatoes, red onions, fresh corn and a homemade orange-mint-basil vinaigrette dressing. Like your traditional salad, I’m convinced you could put just about anything on a panzanella salad and find it satisfying. Tomatoes are a classic panzanella ingredient, but delicious otherwise, picking the additional mix-ins came down to what I was craving at the time.
As you can probably guess, I crave burrata every moment of the day, so that was an obvious choice. I didn’t originally plan to add corn, but as I was grocery shopping, the fresh corn looked so good. I figured the corn would add a subtle sweetness and texture contrast, so in it went. And, of course, red onions are delicious in just about every salad. I couldn’t forget those gems.
For the blackened salmon, I made it ahead of time to serve cold, which is always refreshing during the summer months. This is also convenient if you’re serving this dish for company because it’s one less worry when you’re trying to put everything on the table in a timely manner. But if prefer hot salmon with your panzanella salad, you can make it at the end.
Perfect Pairing for Burrata-Blackened Salmon Panzanella Salad
For this burrata-blackened salmon panzanella salad, a fruit sour ale is a good call. The fruit brings out the sweetness of the burrata while the crisp, dry finish helps cut through the fatty salmon.
Plus, the herbal notes of the vinaigrette dressing complement just about any fruit, and the sour ale’s acidity stands up to the tomatoes and tangy dressing. Although it may sound counterintuitive, pairing an acid with an acid helps create a balanced palate.
If you’re leaning toward a wine, a citrusy New Zealand sauvignon blanc is great with this dish on several levels. Not only is sauvignon blanc a classic burrata pairing but it also goes well with so many salmon recipes. Like the sour ale, sauvignon blanc also offers a healthy acidic kick, which allows those fresh tomatoes to shine.
With all the fresh, seasonal produce in this salmon panzanella salad, it makes for a great summer meal. I hope this recipe shows up on your menu soon. Let me know how you enjoyed it in the comment section and don’t forget to sign up for my newsletter.
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This blackened salmon panzanella recipe features burrata, cherry tomatoes, red onions, fresh corn and a homemade orange-mint-basil vinaigrette dressing.
For Blackened Salmon
3 tablespoons canola oil
1 pound salmon
1 teaspoon salt
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon paprika
1/2 teaspoon thyme
1/4 teaspoon cayenne pepper
For Panzanella Salad
4 cups cubed French bread
2 tablespoons olive oil
2 corn ears, kernels removed
12 ounces mixed cherry and grape tomatoes, halved
1/2 red onion, sliced
8 ounces burrata, torn
For Orange-Mint-Basil Dressing
1/4 cup white wine vinegar
1/4 cup freshly squeezed orange juice
2 tablespoons fresh mint, chopped
2 tablespoons fresh basil, chopped
2 garlic cloves, grated
1 teaspoon orange zest
1/2 teaspoon salt
1/2 cup olive oil
- Heat canola oil over medium-high heat in a cast iron skillet until it begins smoking. As the oil heats, if the salmon is in one 1-pound slab, cut the salmon into two filets for more even cooking.
- Mix together in a small bowl the salt, garlic powder, onion powder, paprika, thyme and cayenne pepper. Pat the salmon with the seasoning mix.
- Once the oil smokes, carefully place salmon seasoning side down in the oil and bring the heat down to medium. Cook for about three minutes. Flip and cook for another three or four minutes or until salmon reaches desired doneness. With salmon, you can cook until it’s well-done or medium-rare, depending on preference. Break into bite-size pieces, cover and allow to chill for a few hours in the refrigerator. If you prefer hot salmon on your salad, save this step until the end.
- Heat the oven to 300 degrees. Toss cubed French bread on a baking sheet with olive oil. Bake for 10-15 minutes, just enough to crisp the outside but still leave the inside soft. No baking croutons here.
- While the bread toasts, start on the dressing by whisking together the white wine vinegar and freshly squeezed orange juice. Once combined, stir in the mint, basil, garlic, orange zest and salt. Slowly whisk in oil olive.
- In a large bowl, stir together the toasted bread cubes, corn kernels, cherry tomatoes and sliced red onions. Pour the dressing over the salad and stir to coat. Place in the refrigerator for 30 minutes to allow bread to absorb some dressing.
- When ready to serve, top with torn burrata and blackened salmon. Enjoy!
- Category: Salads
- Method: Stove-Top and Oven
- Cuisine: Italian
Keywords: salmon panzanella salad, burrata panzanella salad, blackened salmon salad