Summer Ranch Panzanella Salad
Any time I have a flavor-related question while cooking, I usually turn to my mom or my brother-in-law, Christopher. I swear, no one on this planet loves food as much as he does, and he loves trying new recipes. Last year, Chris was telling me about a recipe that he and his wife, Maria, started making together and that I had to try it. I don’t really know what took me so long to make their Summer Ranch Panzanella Salad, but hopefully you won’t make the same mistake. It is so easy and so unbelievably delicious!
Another great thing about this recipe is that it doesn’t take much time to prepare. Just chop some veggies, make some croutons and toss with a packet of ranch dressing mix. If you want to make this a heartier meal, which I highly recommend, cook some salmon to top it off. Even if you make the salmon, this meal will take you about 30 minutes. Summer Ranch Panzanella Salad is a perfect summer dinner or weekend lunch recipe.
I hope I’ve convinced you to give this dish a try. And I have learned my lesson when it comes to recipes from Christopher. If he gives me more recipes, I promise to make them and pass them on to you right away. Enjoy!
Summer Ranch Panzanella Salad is my new go-to meal for this Summer. It is so good topped with Salmon and is so easy and refreshing!
- 1 red pepper, chopped
- 1 orange pepper, chopped
- 1 yellow pepper, chopped
- 8 oz grape tomatoes, halved
- 1 avocado, diced
- 3 oz cubed feta (or more, if you like)
- 1 small loaf of Italian bread, cut into 1-inch cubes
- 1 small jar of capers with liquid
- 1/4 c olive oil (plus 2-3 Tsp)
- 1 packet ranch dressing mix
- 1 lemon
- 1 lb salmon
- salt and pepper to taste
To make the croutons, heat 1-2 T olive oil in a skillet and add the bread cubes. Season with salt and pepper and sauté about 5-7 minutes until the bread is lightly browned and crispy.
Combine the peppers, tomatoes, avocado, capers, feta and croutons in a large bowl. Add the olive oil and ranch packet and toss until combined. Season with salt and pepper.
Season the salmon with salt and pepper on both sides. Heat 2 T olive oil in a skillet on medium-high. Add the salmon and squeeze lemon juice over the fish. Cook about 5-7 minutes per side, depending on the thickness.
Serve the salad topped with the salmon.
You can also serve with grilled shrimp tossed into the salad if you prefer!