Panzanella is another of those dishes that I’d been seeing a lot of on blogs, food sites and the like since we opened this place. When I realized it included bread, that was enough to keep in on my back burner of blog ideas. It’s an Italian salad, though traditionalists would probably say this version is impure.

That’s OK with me - more panzanella for you and I! Weeeee!

It’s nearing the end of August and most of us are probably starting to think of putting away our Summer things, including traditionally Summer food fare. However, as we all know here in the Southern U.S., it can be in the 90’s on Christmas day, so it’s a good idea to keep exploring lighter options like this. At least for a little longer.

There’s lots of bright veggies in this salad. Did you note there’s no lettuce of any kind? I think some panzanella salads might include some, but we’re going for major daring points be foregoing it this time.

White breads will probably always be my favorite, but since we’ve cooked here we’ve had the opportunity to use some really great whole grain breads. I got this one at the bakery in my local Publix. It’s the sports loaf or some such-ness. And it is very good!

There’s not much cooking for this recipe, which is great cuz it’s, you know, a salad for gosh sakes. Salmon simply seasoned with salt and pepper and broiled quickly in the oven is absolutely amazing in this dish.

After boiling the green beans quickly, just a little, you literally are just going to toss the ingredients together. Start off by assembling the dressing in the bottom of the bowl. All you need is red wine vinegar and extra virgin olive oil.

You’re probably wondering how this will all taste when it’s said and done AND tossed together. It’s gonna be great, trust me!

All you need to do with the broiled salmon is flake it gently with a fork and fold it in with the other ingredients.

This is one of those perfect hot-weather meals. It’s colorful and vibrant and the flavors are just so fresh. There’s a little fresh basil sprinkled over the top. The dressing is amazingly complimentary to the other ingredients without being intrusive and it soaks into the bread a little. Serve this one right away and enjoy filling up on something that won’t leave you weighed down.

Salmon Panzanella with Green Beans

from Self Magazine, April 2011 via Epicurious

Prep Time: 20 minutes Cook Time: about 15 minutes Level: Easy Serves: 4

• Vegetable oil cooking spray
• 1 pound salmon fillet, skin removed
• 1/2 teaspoon salt, divided
• 1/4 teaspoon black pepper, divided
• 1/2 pound green beans, cut into 1-inch pieces
• 3 tablespoons extra-virgin olive oil
• 1 tablespoon plus 1 teaspoon red wine vinegar
• 2 cups cherry tomatoes, halved
• 1 cup thinly sliced red onion
• 8 ounce whole-wheat baguette, cut into 1-inch cubes
• 1/2 cup fresh basil, cut into thin strips

Heat broiler to low. Coat a baking sheet with cooking spray. Season salmon with 1/4 teaspoon salt and 1/8 teaspoon pepper. Broil until cooked through, 5 minutes per side; let cool. Bring water to a boil in a small saucepan; cook beans until bright green and crisp-tender, about 3 minutes; drain and set aside. Whisk oil, vinegar, remaining 1/4 teaspoon salt and remaining 1/8 teaspoon pepper in a serving bowl; add beans, tomatoes, onion, bread cubes and basil, then toss. Flake salmon and add to salad; toss gently. Let sit 10 minutes before serving.

Notes:

Your salmon may need a few minutes longer of broiling if it’s a thick piece. One of ours was about 2 and a half inches thick in the middle so I did cook that one a few minutes longer.

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