Matt had an idea for a salad that would also use some of the zucchini we had in the fridge. The salad seemed a little out there, but oh man was it ever good! It's colorful and full of different textures. The flavor was just amazing from the smoky soy flavor of the salmon to the zing of the creamy balsamic dressing. We used juustoleipa in this salad because we had some in the fridge, but both of us decided the salad really didn't need it and we'd leave it out in the future.
Smoked Salmon, Zucchini and Bread Salad
2 c bread cubes, from a hearty white bread
1 T olive oil
handful of cherry tomatoes
1 cup shredded smoked salmon
4 oz juustoleipa, Finnish bread cheese, cubed
Heat the olive oil in skillet over medium-high heat. Add the bread cubes. Sauté until the cubes are browned on all sides.
Cut the zucchini in half length-wise, then using your peeler make wide, noodle-like strip from each half. (We didn't peel our zucchini, but you can if you like)
Add the juustoleipa to the same skillet you used to brown the bread. Cook until the cubes are brown on most sides and softened.
Mix all the ingredients together and serve with the creamy balsamic dressing.
2 main dish servings.
Creamy Balsamic Dressing
The quantities below are approximate as Matt tends to make our dressing by tasting and adding more of things as he goes. I suggest you do the same thing when making this, adjusting amounts to your tastes.
1/4 t onion powder
1/4 t dried parsley
1 T white wine vinegar
1 t balsamic vinegar
1/4 c mayonnaise
1/4 c olive oil
freshly ground black pepper
Mix the onion powder, parsley and vinegars together. Microwave for about 10 seconds. Let cool. Whisk in the mayonnaise. Whisk in the olive oil. Season with pepper to taste.
Makes about 1/2 cup.
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