This Tuscan-style Panzanella salad with crispy seared salmon is a perfect go-to for a hot day. It’s simple, fresh, and packed with flavour—just good ingredients doing their thing.

You’ve got ripe tomatoes, crunchy cucumber, roasted peppers, fresh basil, and a punchy red wine vinegar dressing, all soaking into crispy toasted bread. Add the salmon, cooked skin-side down for a gorgeous crisp, and you’re done.

It’s light, refreshing, and honestly, you’ll have it on the table in about 10 minutes.

Here's the RECIPE for Salmon Panzanella Salad:

For the Salad:

2 slices stale ciabatta per person (or any rustic bread)

2–3 ripe tomatoes (room temperature)

5–10 cm piece of cucumber

½ cup roasted red peppers

½ cup fresh basil leaves

7 Kalamata olives, pitted

1 tbsp red onion, finely chopped

1 tsp capers, rinsed and chopped (if large)

2–3 anchovies (optional, chopped)

1 small garlic clove, minced

3 tbsp red wine vinegar

3 tbsp extra virgin olive oil

Salt and pepper, to taste

For the Salmon:

1 salmon fillet per person (160–180 g)

Sea salt and black pepper, to season

1 tsp olive oil, for cooking

Method

1. Prepare the Bread:

Toast slices of stale ciabatta in the oven or a toaster until crispy.

Once toasted, cut into bite-sized pieces.

2. Chop the Vegetables:

Roughly chop the tomatoes, removing the cores.

Dice the cucumber into chunky pieces.

Add roasted red peppers, basil leaves, and Kalamata olives to a mixing bowl.

3. Add Aromatics:

Finely chop the red onion and capers, then add to the bowl.

Chop anchovies (optional) and mince a small clove of garlic. Add both to the salad.

4. Make the Dressing:

Combine red wine vinegar and olive oil in equal parts (3 tbsp each).

Add a pinch of salt and a good crack of pepper.

Pour over the salad ingredients and toss well.

5. Finish the Salad:

Toss in the toasted ciabatta pieces.

Mix gently to coat the bread in the dressing. Adjust seasoning as needed.

6. Cook the Salmon:

Preheat a pan over medium-high heat and add a small drizzle of olive oil.

Season salmon fillets with sea salt and black pepper.

Place salmon skin-side down in the hot pan and cook for 2–3 minutes to render the fat and crisp up the skin.

Transfer the pan to a 200°C (400°F) oven for 4 minutes.

Check doneness: the salmon should be slightly pink in the center. Cook 1–2 more minutes if needed.

To Serve:

Plate the Panzanella salad, ensuring an even mix of bread, vegetables, and dressing.

Top with the seared salmon, skin-side up.

Drizzle with a touch of olive oil for extra richness.

Enjoy!