Cucumber-Salmon Panzanella

Use your favorite bread loaf to make this easy salad. 


8 oz. country bread, torn
2 tbsp. olive oil
Kosher salt and black pepper
4 Persian cucumbers
3 tbsp. red wine vinegar
2 tbsp. olive oil
1 tsp. caraway seeds
1/4 red onion, sliced
1 small fennel bulb, sliced
1 c. arugula
Roasted salmon

Preheat oven to 425°F. Toss together bread, olive oil, and salt and pepper on a rimmed baking sheet. Toast until golden brown, 8 to 10 mins.; cool. With a chef’s knife, lightly press cucumbers until split, then cut crosswise. Whisk together red wine vinegar, olive oil, and caraway seeds in a bowl. Add red onion, fennel bulb, arugula, and cucumbers; stir to combine. Serve topped with bread and flaked roasted salmon.