Warm bread salad with smoked salmon, roasted vegetables & creamy dill dressing

Indulge in a vibrant warm bread salad bursting with flavors of smoked salmon, roasted veggies, and a creamy dill dressing. Perfect for a wholesome meal.

Ingredients:

• 1 tablespoon Champagne vinegar
• 4 tablespoons crème fraîche (or Greek yogurt)
• 2 tablespoons dill, chopped finely
• salt and freshly ground pepper, to taste
• 3 tablespoons extra-virgin olive oil
• 6 slices of rustic bread
• extra-virgin olive oil, for coating bread and vegetables
• 450g zucchini (about 2 to 3 zucchinis), stemmed and sliced in half lengthwise
• 2 cups cherry tomatoes (about 1 pint)
• 8 large green onions, sliced in half lengthwise
• sea salt, to taste
• 230g hot smoked salmon, broken into bite-sized cubes
• dill, for garnish

Instructions:

1. For the dressing:
2. Combine the vinegar, crème fraîche, dill, salt, and pepper in a small bowl, whisking until well mixed. Gradually incorporate the olive oil. Set the dressing aside for later use.
3. For the salad:
4. Preheat the oven to 325° F (or heat a grill to medium-high). Coat the bread with a thin layer of olive oil and cut it into small cubes. Arrange the bread on a baking sheet and bake on the middle rack of the oven for about 15 to 20 minutes, or until the edges are golden and crisp. Once the bread is crispy like croutons (you can adjust the baking time to your preference), remove it from the oven and set aside.
5. Increase the oven temperature (or grill) to 450° F.
6. Coat the zucchini, tomatoes, and onions with olive oil. Place the zucchini on one baking sheet and the tomatoes and green onions on a wire rack on another sheet. Sprinkle sea salt over all the vegetables. Position the green onions and tomatoes on the upper rack of the oven and the zucchini on the lower rack. Keep an eye on the tomatoes and onions, moving them around occasionally. Take out the green onions when they are slightly golden and tender at the base, which should take about 7 minutes. Transfer them to a cutting board. Once most cherry tomato skins have split open, about 12 to 14 minutes, transfer them to a large bowl (the one you will use for serving the salad). Lastly, when the zucchini is cooked through, tender, and lightly browned at the edges, after approximately 15 minutes, add it to the cutting board with the green onions.
7. To reheat the bread while the vegetables cool down, place it in the oven at 450° F for 2 to 3 minutes.
8. Once the vegetables have cooled, cut the zucchini into roughly equal 1/2-inch pieces and add them to the bowl with the tomatoes. Cut the green onions into 1-inch segments and add them to the bowl. Incorporate the salmon and bread, then gently mix all the ingredients with 3 to 4 tablespoons of the dressing, adding the dressing gradually until you reach your preferred consistency.
9. Top the salad with fresh dill before serving warm.

Summary:

• Calories: 1612 kcal
• Fat: 92 g
• Protein: 74 g
• Carbs: 131 g
• Potassium: 3347 mg
• Magnesium: 286 mg