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 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.
Cheers!
Looking for More Summer Salads?
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Burrata and Salmon Panzanella Salad
Ingredients
Blackened Salmon
- 3 tablespoons canola oil
- 1 pound salmon
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon paprika
- ½ teaspoon dried thyme
- ¼ teaspoon cayenne pepper
Panzanella Salad
- 4 cups cubed French bread 8 ounces burrata, torn
- 2 tablespoons olive oil
- 2 corn ears kernels removed and reserved
- 12 ounces mixed cherry and grape tomatoes halved
- ½ red onion sliced
- 8 ounces burrata torn
Orange-Mint-Basil Dressing
- ¼ cup white wine vinegar
- ¼ cup freshly squeezed orange juice
- 2 tablespoons chopped fresh mint
- 2 tablespoons chopped fresh basil
- 2 garlic cloves grated or minced
- 1 teaspoon fresh orange zest
- ½ teaspoon salt
- ½ cup olive oil
Instructions
Blackened Salmon
- 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.
Panzanella Salad
- 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.
- 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!
Orange-Mint-Basil Dressing
- Whisk 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.
Notes
- Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Nutrition
Liz Cleland says
I have been loving cooked Salmon for lunches. I usually bake it or broil it! Excited to try this recipe out.
Amanda McGrory-Dixon says
I think you'll love the crust blackening gives salmon. Hope you enjoy!
Des says
I have never heard of this type of salad before, but it’s the only thing I can think about now. I am always looking for more ways to enjoy salmon for lunch and I think I have found it.
Amanda McGrory-Dixon says
Yay for new things! I bet you'll love it.
Natalie says
What a beautiful salad perfect for Summer. I love the spices and herbs you used in this recipe. Sounds so delicious. I must give this a try soon. I saved the recipe. Thanks for sharing this.
Amanda McGrory-Dixon says
You're so welcome! Hope you love it as much as I do.
Neha says
Such a pretty and flavorsome salad. And those mint and orange flavors in the dressing are just calling my name! Need to create this one in my kitchen soon.
Amanda McGrory-Dixon says
I hope you do!
Charity says
This recipe looks so foodie! Orange and mint are some of my favorite flavors! Very excited to try it this summer!
Amanda McGrory-Dixon says
Haha, I like to think so! They're delicious together.
Sara says
Oh my gosh this looks AMAZING! I absolutely love salmon and burrata, and cannot imagine how incredible all of these flavors would be together in a panzanella salad! And that dressing sounds to die for!
Amanda McGrory-Dixon says
Thanks, Sara! It all works so well together.
Jenni LeBaron says
This is the best of summer wrapped up into one hearty salad. I love salmon in basically everything and that dressing sounds marvelous!
Amanda McGrory-Dixon says
Thanks! The dressing really is so refreshing for the summer.
Julie says
Everything about this sounds amazing! We are always looking for more ways to incorporate fish into our dinners and pairing it with burrata and giant breadcrumbs will thrill my kids.
Amanda McGrory-Dixon says
Hey, anything that thrills the kids makes life easier, right? ?
Jordan says
I love panzanella SO much! I've never tried any version of it with fish but the blackened salmon is going to be fantastic with the other flavors.
Amanda McGrory-Dixon says
It definitely is! I think you'll love it.
Anne Lawton says
This is a salad that is so full of flavor and it sounds easy to make too! I can't wait to give it a try.
Amanda McGrory-Dixon says
It really is! Hope it's a hit for you.
Leslie says
Oh my gosh, this recipe is everything! It's so creative and delicious! A must try for everyone!
Amanda McGrory-Dixon says
Thanks so much, Leslie!
Heather says
I love ordering a panzanella salad when I'm out. But I've never thought of making it at home. And I love the idea of adding some burrata and salmon! All my favorite things 🙂 can't wait to try!
Amanda McGrory-Dixon says
They work so well with it -- hope you enjoy!