Panzanella & Salmon

Emily and I just moved into our first apartment! We are thrilled because we don’t have to go to the campus cafeteria anymore. This is a learning process as both of us learn to improve our cooking skills, budgeting, meal planning, and grocery shopping. We are excited to share more of our recipes and tips on cooking healthy dinners while also having an 18 hour school schedule and a part time job. Our first meal that we made in our new place was panzanella and salmon. Knoxville has a great farmer’s market and since tomatoes are well in season currently, this was the perfect meal to start off our week. Recipe and pictures below.

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Photo on 8-17-15 at 6.37 PM #2 Photo on 8-17-15 at 6.37 PM #3

Panzanella (modified from this recipe)


for the dressing:

  • 1/4 cup fresh lemon juice (about 2 lemons)
  • salt
  • pepper
  • 1/4-1/3 cup olive oil
  • 2 cloves of garlic, minced

for the salad:

  • about 8 slices of day old bread, cut in to chunks (sourdough, Italian)
  • 1.5 lbs of largely diced tomatoes ( We used all different types of tomatoes for color variety)
  • 1/4 cup sweet onion, sliced thinly
  • 1 cucumber
  • 1 packet of fresh basil leaves, torn into medium size pieces
  • salt
  • pepper


  1. In a small bowl, add all of the dressing ingredients except for the olive oil. Once all the ingredients are mixed, slowly pour the olive oil while continuing to stir. When the oil is completely incorporated, set the bowl aside for 10 minutes.
  2. In the meantime, add all of the vegetables for the salad to a large bowl except for the basil. Pour half of the dressing on the vegetables and mix. Set for 10 minutes.
  3. Put the torn bread into the bowl with the remaining dressing and toss. Set for 10 minutes.
  4. Once everything has set, pour the soaked bread into the bowl of veggies and mix in the basil.

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