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!
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!