I love this salad in all it’s simplicity. It takes slow braised salmon, and tosses it with vegetables, basil, and a light red wine vinaigrette.

It’s perfect as a starter, a main course, a potluck offering, or all of the above.

And, as a bonus, it can totally be made ahead of time.

Ingredients:

1 large loaf of soft french bread, cut into roughly 1 inch cubes

1/3 cup evoo

1/2 tsp salt

1 tsp italian seasoning

1 lb of salmon

white wine

stock

2 cups halved cherry tomatoes

1 english cucumber, halved and sliced

1 avocado, peeled, pitted and sliced

1/2 red onion, peeled and thinly sliced

handful of castelvetrano olives, pitted and sliced

1 1/2 Tbsp capers

20 basil leaves

1/3 cup avocado oil

1/3 cup cabernet vinegar

1 minced clove of garlic

1 tsp dijon

1 tsp honey

1/2 tsp salt

1/4 tsp pepper

Directions:

Preheat oven to 350.

Line a baking sheet with parchment paper. Toss croutons with 1/3 cup evoo, 1/2 tsp salt, and 1 tsp italian seasoning. Lay out on tray.

Bake on middle rack for 10 minutes. Toss. Bake 10 minutes more. Toss again.

Move baking sheet to top rack. Cook for 5 minutes. Toss. Cook for 5 more minutes.

Remove when crispy on outside but not brown or burned.

These can be made a day ahead of time.

Preheat oven to 400.

In an oven safe pan, place salmon skin side up. Add equal amounts of wine and stock until level with top of salmon.

Bake for about 20 minutes - until salmon is fully cooked through.

Remove from oven and let cool.

In a small bowl, whisk together avocado oil, vinegar, 1/2 tsp salt, pepper, minced garlic, dijon, and honey. Set aside.

Remove skin from salmon and break into pieces. Toss with croutons, tomatoes, avocado, cucumbers, onion, capers, and olives. Pour vinaigrette over and toss to combine before serving.