Smoked salmon panzanella salad

Ingredients

Serves (1) Serves (2) Serves (4) — default Serves (6) Serves (8) Serves (10)

Units: Metric Imperial (US)

Measurements explained

• 200g sourdough bread, broken in chunks

• 4 tablespoons red wine vinegar

• 5 large ripe tomatoes, sliced

• 1 red onion, sliced

• 1 small cucumber, peeled, diced

• 150g wood-roasted salmon, broken in chunks

• 400g can white beans such as butter beans, drained, rinsed

• 3 tablespoons roughly torn fresh basil

• 2 tablespoons olive oil

• 3 tablespoons balsamic vinegar

• 3 tablespoons orange juice

• 2 cloves garlic, finely chopped

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Instructions

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1 Place bread in a bowl and season with black pepper. Toss with red wine vinegar.

2 Place all salad vegetables in a large bowl and toss to mix. Add fish, beans, basil and bread. Toss lightly.

3 Mix oil with balsamic, orange juice and garlic. Pour over salad and toss. Serve.

Variations

Make it gluten free: Use gluten-free bread.

Nutrition info (per serve)

Calories 435 cal

Kilojoules 1820 kJ

Total fat 21 g

Saturated fat 4 g

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Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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First published: Dec 2013

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