Antonis Achilleos; Prop Styling: Kathleen Varner; Food Styling: Torie Cox
Active Time
30 Mins
Total Time
30 Mins
Yield
Serves 6

This summery salad is made with five ingredients plus a few pantry staples. The croutons should be made with day-old bread because it is dry and sturdy enough to absorb the vinaigrette without getting mushy. Only have a fresh loaf? Cut it into cubes, place on a baking sheet, and bake at 300°F until golden brown, 15 to 20 minutes.

How to Make It

Step 1

Whisk together vinegar, oil, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper in a small bowl. Reserve 2 tablespoons vinegar mixture in a separate small bowl.

Step 2

Heat a grill pan over medium-high. Brush salmon fillets evenly with reserved 2 tablespoons vinegar mixture. Add salmon, skin side down, to grill pan; cook 5 minutes. Flip salmon, and cook 2 to 3 minutes or to desired degree of doneness. Transfer salmon to a plate; remove and discard skin.

Step 3

Add bread slices to grill pan; cook until toasted and grill marks appear, 2 to 3 minutes per side. Transfer bread to a cutting board; cut into 1-inch cubes.

Step 4

Stir together bread cubes, tomatoes, and remaining vinegar mixture, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a bowl until combined. Break salmon into bite-size pieces. Gently fold salmon and spinach into bread mixture. Serve at room temperature.