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This protein packed Salmon Panzanella Salad makes a great easy, healthy summer lunch or dinner option that comes together in a matter of minutes.
The only thing that needs cooking is the green beans. And if turning on the stove seems like too much work, you could always substitute chopped cucumber or zucchini instead.
Recipe Notes
Panzanella is the Italian word for a salad of bread and tomatoes, popular in the summer that originated in Florence as a way of using up stale bread.
This version of panzanella, adapted from 5 Easy Steps to Healthy Cooking: 500 Recipes for Lifelong Wellness, by Camilla Saulsbury, includes a can of wild Alaskan salmon, turning it into a main course.
How Many Calories and WW Points in Summer Salmon Panzanella Salad?
Each generous main course-size serving of Salmon Panzanella Salad has 359 calories.
To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)
8 SmartPoints (Green plan)
5 SmartPoints (Blue plan)
5 SmartPoints (Purple plan)
9 PointsPlus (Old plan)
Recipe Variations
No canned salmon?
Substitute high quality canned tuna. Leftover grilled salmon would also be delicious.
No fresh basil?
Leave it out or substitute fresh parsley or dill.
No green beans?
Substitute chopped zucchini or cucumber. No cooking required!
Other additions?
Greek olives, roasted red pepper, feta cheese.
If you liked this summer panzanella salad, you might also like my other Weight Watchers friendly salmon recipes, including: Salmon with Warm Lentil and Mixed Green Salad, Easy Glazed Salmon, Crock Pot Salmon with Asian Vegetables, Salmon, Egg and Asparagus Salad and Quick and Easy Salmon Patties
If you’ve made this Salmon Panzanella Bread Salad, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Easy Salmon Panzanella Salad Recipe
Equipment
Ingredients
- 3 tablespoons extra virgin olive oil (affiliate link)
- 2 tablespoons red wine vinegar
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 8 ounces green beans, trimmed and cut into 1-inch pieces, cooked until tender
- 4 cups day-old whole wheat baguette, cut into cubes
- 2 cups halved cherry tomatoes
- 1 cup thinly sliced red onion
- 1/2 cup fresh basil leaves, thinly sliced
- 1 can (15 ounces) wild Alaskan salmon, drained and skin and bones removed if necessary
Instructions
- In a small bowl (affiliate link), whisk together the olive oil, vinegar, mustard, salt and pepper until well blended.
- In a large bowl, combine the cooked green beans, baguette cubes, tomatoes, red onion, and basil. Add the dressing and gently toss to coat. Let stand for 15 minutes to allow the flavors to blend.
- Flake the canned salmon with a fork. Add it to the salad and toss gently to combine.
- Taste and add more salt and pepper, mustard and/or vinegar as necessary.
Notes
(Must be logged into WW on a smartphone or tablet.) 8 SmartPoints (Green plan) 5 SmartPoints (Blue plan) 5 SmartPoints (Purple plan) 9 PointsPlus (Old plan) Variation: To keep this a no-cook salad, substitute chopped zucchini or cucumber for the cooked green beans.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Source: 5 Easy Steps to Healthy Cooking: 500 Recipes for Lifelong Wellness (affiliate link) by Camilla V. Saulsbury
This video from Gooseberry Patch shows how easy it is to make up your own version of fresh panzanella salad:
More Favorite Salmon Salads from Other WW Friendly Sites
- Scoopy Salmon Salad from Hungry Girl
- Salmon Pasta Salad from LaaLoosh
- Arugula Salmon Salad with Capers from SkinnyTaste
- Everything But the Bagel Salad
Here’s a video with a lighter, fancier, chef-inspired salmon panzanella salad using seared salmon:
I really enjoy your recipes. Thanks for taking the time and effort to develop and post them.
Thanks Jeanette! I appreciate you taking the time to leave such a thoughtful comment!!