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Lemon chili rye panzanella salad with salmon on top

Lemon Chili Rye Panzanella

  • Author: Aaron Fish | Fish Food
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 2 servings 1x


  • 2 cups brioche bread, cut into 1 inch cubes
  • 1/8 pound butter, unsalted
  • 1 tablespoon canola oil
  • ½ cup cucumber, chopped
  • ½ cup bell pepper, chopped
  • ½ cup red onion, julienned
  • 1 cup cilantro, chopped
  • ½ cup cherry tomatoes, halved
  • ¼ cup kalamata olives, slivered

For dressing:

  • 1 lemon, juiced
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon lemon zest
  • ¼ teaspoon salt
  • ¼ cup olive oil
  • 2 cloves garlic, minced
  • 2 tablespoons Derek Wolf Lemon Chili Rye Blend



  1. Heat a cast iron or non-stick pan over medium heat.
  2. Melt butter in a pan with canola oil. When butter is bubbling and melted, add brioche bread cubes 1 cup at a time.
  3. Spread out and pan fry, turning to toast all sides of each cube. This takes a while, but is totally worth it.
  4. Place pan-fried croutons on a paper towel-lined sheet pan or baking rack. Set aside.  
  5. Make the dressing. Combine all dressing ingredients in a bowl and mix well. Set aside.
  6. Combine brioche with remaining salad ingredients and dressing. 
  7. Toss gently to coat. Serve immediately for best quality.  

Make it a meal.

Serve with pan-seared or grilled salmon drizzled with black garlic honey and lemon herb salad (lemon zest and fresh herbs).