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Summer Ranch Panzanella Salad
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins

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!

Course: Dinner, Fish, Lunch, Salmon
Cuisine: Easy Meals, Fish, Lunch, Salad, Salmon, Weeknight Meals
Keyword: Capers, Dinner, Drunken Fruit Salad, Feta, Orange Pepper, Ranch, Red Pepper, Salmon, Summer, Summer Meals, Tomatoes, Weeknight Dinner, Yellow Pepper
Servings: 2 people
  • 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
  1. 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. 

  2. 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. 

  3. 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.

  4. Serve the salad topped with the salmon. 

Recipe Notes

You can also serve with grilled shrimp tossed into the salad if you prefer!