Home - Recipes - Panzanella with Tomatoes, Cucumber, and Smoked Trout

Panzanella with Tomatoes, Cucumber, and Smoked Trout

This Tuscan salad is made primarily with bread and tomatoes. Fresh cucumbers, smoked trout, and roasted red peppers round out the salad.

Serves 4
Ready in 15 mins
Prep time 10 mins
Cooking time 5 mins
360 calories per serving


> 1/2 loaf ciabatta bread
> 1/4 cup olive oil
> 2 large heirloom tomatoes
> 1 small red onion
> 1 medium cucumber
> 1/4 cup fire roasted red peppers
> 1/2 cup canned chickpeas
> 1/4 cup whole black olives
> 6 oz smoked trout
> 2 tbsp lemon juice


Tear or slice the bread into 1½-inch pieces. Cook in a skillet without oil or butter for 5 min. or until toasted on all sides. Remove from pan and drizzle with 2 tbsp olive oil.
Cut the tomatoes into wedges and slice the onion. Halve the cucumber and use a spoon to scrape out the seeds in the center. Slice the cucumber and roughly chop the roasted peppers. Drain and rinse the chickpeas. Set tomatoes, cucumber, and onion in a bowl with the black olives, chickpeas, roasted red peppers, and bread. Top with smoked trout and drizzle with remaining olive oil and lemon juice. Season with salt (in moderation) and pepper to taste.

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