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Salad • Italian

Burrata and Salmon Panzanella Salad Recipe

This blackened salmon panzanella recipe features burrata, cherry tomatoes, red onions, fresh corn and a homemade orange-mint-basil vinaigrette dressing.

4.8 from 177 votes
40 mins
Total Time
6
servings
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Burrata and Salmon Panzanella Salad

How to Make the Best Burrata and Salmon Panzanella Salad

This stunning Burrata and Salmon Panzanella Salad is the perfect dish for warm summer meals. The combination of crispy toasted bread, creamy burrata, and perfectly blackened salmon creates a harmonious blend of textures and flavors. The fresh corn and cherry tomatoes add a sweet crunch, while the homemade orange-mint-basil vinaigrette brings it all together with bright, citrus notes.

A Modern Take on an Italian Classic

Panzanella is a traditional Tuscan bread salad that celebrates the use of stale bread. This contemporary version elevates the classic with the addition of protein-rich blackened salmon and creamy burrata cheese. The light, zesty vinaigrette infused with fresh mint and basil keeps the dish feeling fresh and summery, making it an ideal choice for entertaining or a special weeknight dinner.

Why You’ll Love This Salad

With over 900 calories per serving and a generous 40 grams of protein, this salad is as satisfying as it is delicious. The combination of omega-3 rich salmon, fresh herbs, and quality ingredients makes it both nutritious and indulgent. Prepare the components ahead of time, and you’ll have an elegant meal on the table in minutes.

Burrata and Salmon Panzanella Salad

Burrata and Salmon Panzanella Salad

This blackened salmon panzanella recipe features burrata, cherry tomatoes, red onions, fresh corn and a homemade orange-mint-basil vinaigrette dressing.

4.8 from 177 votes
CourseSalad
CuisineItalian
Keywordblackened salmon salad, burrata panzanella salad, salmon panzanella salad
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Servings6 servings
Calories934kcal
AuthorChristina Hill
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Ingredients

Blackened Salmon

Panzanella Salad

Orange-Mint-Basil Dressing

Instructions

Blackened Salmon

  1. Heat canola oil in a large skillet over medium-high heat.
  2. In a small bowl, combine salt, garlic powder, onion powder, paprika, dried thyme, and cayenne pepper.
  3. Pat salmon dry and rub the spice mixture evenly on both sides.
  4. Once oil is hot, carefully place salmon in the skillet and cook for 8-10 minutes per side, until cooked through and blackened on the edges.
  5. Remove from heat and let cool slightly before cutting into bite-sized pieces.

Panzanella Salad

  1. Cut French bread into 1-inch cubes. Heat 2 tablespoons olive oil in a skillet over medium heat and toast the bread cubes until golden and crispy, about 5-7 minutes.
  2. In a large bowl, combine toasted bread cubes, corn kernels, halved tomatoes, sliced red onion, and torn burrata.
  3. Add the cooked blackened salmon pieces to the bowl.

Orange-Mint-Basil Dressing

  1. In a medium bowl, whisk together white wine vinegar, fresh orange juice, mint, basil, grated garlic, and orange zest.
  2. Season with salt to taste.
  3. Slowly whisk in olive oil until emulsified.
  4. Pour dressing over the salad and gently toss to combine.
  5. Let salad sit for 10-15 minutes before serving to allow flavors to meld.

Notes

  • For best results, use high-quality salmon and fresh burrata.
  • The salad can be assembled up to 2 hours ahead, but add the dressing just before serving to keep the bread from becoming too soggy.
  • Feel free to add other fresh vegetables like cucumber or bell peppers to customize the salad.
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