Verlasso

🍴Smoked Salmon Panzanella
Turn your fall harvest into the perfect salad. Packed with charred veggies and garlic bread, slices of smoked salmon, fresh tomatoes and basil are what put this salad on everyone's "make-again" list!
👉Serves 8
🔘INGREDIENTS
For the Salad
▪️2 tomatoes, seeded and diced
▪️2 red bell peppers, seeded, deveined and cut into 4 pieces
▪️2 small Japanese eggplant, cut lengthwise into planks 1/4 inch thick
▪️1 small yellow onion, cut crosswise into slices 1/4 inch thick
▪️1 zucchini, cut crosswise into slices 1/4 inch thick
▪️5 thick slices sourdough bread
olive oil to brush vegetables and bread
▪️1 garlic clove, peeled
▪️1/4 cup fresh basil leaves, thinly sliced
salt and freshly ground pepper to taste
For the Dressing
▪️1/2 cup olive oil
▪️1 1/2 teaspoon fresh thyme
▪️1 medium garlic clove, chopped
▪️1/4 cup balsamic vinegar
▪️1 tablespoon honey
▪️1 teaspoon salt
▪️1/2 teaspoon freshly ground pepper
▪️1 cup diced #Verlasso Smoked Salmon
▪️1/2 cup chopped Italian parsley
DIRECTIONS
1️⃣Preheat grill to medium-high heat. Clean and oil grill.
2️⃣Brush pepper, eggplant, onion, and zucchini with olive oil and season with salt and pepper to taste. Grill vegetables over direct heat until tender, 4 to 6 minutes, turning once halfway through grilling time. Brush bread slices with olive oil. Grill over direct heat until lightly toasted, turning once. Remove bread from grill and rub with the garlic clove lightly. Season bread with salt and pepper to taste.
3️⃣Cut grilled vegetables and bread into 1/4 inch cubes and place in a large bowl. Add diced tomatoes and basil, and season with salt and pepper to taste.
4️⃣In a small bowl, combine the dressing ingredients. Add to vegetable mixture and toss gently to coat. Fold in smoked salmon and parsley. Serve immediately.

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🍴Smoked Salmon Panzanella
Turn your fall harvest into the perfect salad. Packed with charred veggies and garlic bread, slices of smoked salmon, fresh tomatoes and basil are what put this salad on everyone's "make-again" list!
👉Serves 8
🔘INGREDIENTS
For the Salad
▪️2 tomatoes, seeded and diced
▪️2 red bell peppers, seeded, deveined and cut into 4 pieces
▪️2 small Japanese eggplant, cut lengthwise into planks 1/4 inch thick
▪️1 small yellow onion, cut crosswise into slices 1/4 inch thick
▪️1 zucchini, cut crosswise into slices 1/4 inch thick
▪️5 thick slices sourdough bread
olive oil to brush vegetables and bread
▪️1 garlic clove, peeled
▪️1/4 cup fresh basil leaves, thinly sliced
salt and freshly ground pepper to taste
For the Dressing
▪️1/2 cup olive oil
▪️1 1/2 teaspoon fresh thyme
▪️1 medium garlic clove, chopped
▪️1/4 cup balsamic vinegar
▪️1 tablespoon honey
▪️1 teaspoon salt
▪️1/2 teaspoon freshly ground pepper
▪️1 cup diced #Verlasso Smoked Salmon
▪️1/2 cup chopped Italian parsley
DIRECTIONS
1️⃣Preheat grill to medium-high heat. Clean and oil grill.
2️⃣Brush pepper, eggplant, onion, and zucchini with olive oil and season with salt and pepper to taste. Grill vegetables over direct heat until tender, 4 to 6 minutes, turning once halfway through grilling time. Brush bread slices with olive oil. Grill over direct heat until lightly toasted, turning once. Remove bread from grill and rub with the garlic clove lightly. Season bread with salt and pepper to taste.
3️⃣Cut grilled vegetables and bread into 1/4 inch cubes and place in a large bowl. Add diced tomatoes and basil, and season with salt and pepper to taste.
4️⃣In a small bowl, combine the dressing ingredients. Add to vegetable mixture and toss gently to coat. Fold in smoked salmon and parsley. Serve immediately.

7

Inland Seafood

Amazing! We want a bite! 🍽️

amy mucciarone

Beautiful ✔️

Verlasso

@manuskitchen it's pretty delicious! Have you ever tried making panzanella in your kitchen before?!

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