Name: This Panzanella Salmon Salad is the perfect downtime dish
Prep time: 7 min
Cook time: 28 min
Total time: 35 min
Yield: 4
Ingredients: 6 small Roma tomatoes, cut into wedges; 320g punnet Mix-A Mato tomatoes; ½ cup olive oil; 2 tbsp apple cider vinegar; 1 tbsp drained baby capers; 1 tblsp Garlic & Herb Seasoning (see tip); 300g ciabatta loaf, cut into 2cm-thick slices; 460g packet salmon portions, skin off; 1 large yellow capsicum, thinly sliced into rounds; Fresh basil leaves, to serve

This Panzanella Salmon Salad is the perfect downtime dish

Kick back and relax.

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Serves 4

Prep

Cook

28M

Total

35M

TIP: We used Mingle Garlic & Herb Seasoning, available from supermarkets. Salmon can be replaced with white fish fillets.

Ingredients

6 small Roma tomatoes, cut into wedges

320g punnet Mix-A Mato tomatoes

½ cup olive oil

2 tbsp apple cider vinegar

1 tbsp drained baby capers

1 tblsp Garlic & Herb Seasoning (see tip)

300g ciabatta loaf, cut into 2cm-thick slices

460g packet salmon portions, skin off

1 large yellow capsicum, thinly sliced into rounds

Fresh basil leaves, to serve

Method

Step 1

Place Roma tomatoes and half the Mix-A-Matos on an oven tray lined with baking paper. Season with salt and pepper. Drizzle over 2 tbsp of the oil.

Step 2

Cook in a 220°C preheated oven for about 20 mins, or until lightly charred. Transfer Mix-a-Matos to a sieve over a jug. Gently press with the back of a spoon to remove liquid from tomatoes. Stir in vinegar and capers to make a dressing.

Step 3

Combine remaining oil and seasoning in a small jug.

Step 4

Brush both sides of ciabatta slices with oil mixture.

Step 5

Heat a barbecue grill plate over a medium-high heat. Add ciabatta. Cook, turning, for about 4 mins, or until charred. Remove. Tear into large pieces.

Step 6

Season salmon with salt and pepper. Add salmon to same, heated grill plate. Cook for 3-4 mins on each side, or until cooked to your liking. Remove. Break into pieces.

Step 7

Slice or half remaining fresh Mix-a-Matos.

Step 8

To serve, place ciabatta, all the tomatoes, capsicum and salmon on a serving platter. Pour over half the dressing. Toss to combine. Serve with remaining dressing. Garnish with basil leaves.

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