Salmon Panzanella Salad w/ Basil Vinaigrette

Ingredients

For the Basil Vinaigrette:
·2 cups fresh basil leaves
·1 clove garlic
·Juice of 1 lemon
·2 tablespoons red wine vinegar
·Salt and pepper, to taste
·Pinch of red pepper flakes
·½ cup olive oil

For the Salad:
·1 small loaf bread, torn into pieces
·3 tablespoons olive oil
·1 tablespoon red wine vinegar
·1 teaspoon Dijon mustard
·1 teaspoon lemon juice
·1 clove garlic
·1 pound fresh salmon
·2 cups cherry tomatoes, halved
·1 cucumber, sliced
·1/2 red onion, sliced thinly
·Salt and pepper, to taste
·Fresh basil

Directions

Add all Basil Vinaigrette ingredients to a blender and blend until smooth. Preheat oven to 425°F. On a rimmed baking sheet, toss bread with a tablespoon of olive oil, and salt/pepper. Bake croutons until golden and crispy, about 8-10 minutes. Transfer to a plate. Next, preheat oven broiler to high. In a small bowl, whisk together 2 tablespoons of olive oil, vinegar, Dijon mustard, lemon juice, minced garlic and a pinch of salt/pepper. Line a baking sheet with foil and place salmon on it (skin side down). Season, then brush with olive oil & Dijon mixture. Broil until opaque and flakey, about 8-10 minutes. Let cool, then flake salmon into bite-sized pieces. In a large bowl, toss together the cucumber, tomato, red onion slices, and bread croutons. Add the salmon, and drizzle vinaigrette on top. Season with salt and pepper and some freshly-torn basil leaves. Enjoy!

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