Salmon Panzanella Salad

I love making panzanella with all the fresh tomatoes from my garden. This was made using the last of my tomatoes and some green beans from a friends allotment. It was ok, I didn't think it was that full of flavour and the salmon felt a bit like an added extra but I did get one of my oily fish!

Salmon Panzanella Salad (from Simple Nourished Living)
(Serves 4)

3 tbsp extra virgin olive oil

2 tbsp red wine vinegar

½ tsp Dijon mustard

salt and pepper

225g green beans, cut into 1in pieces, cooked

1/2 baguette cut into cubes

200g cherry tomatoes, halved

1 red onion, thinly sliced

handful basil leaves, torn

2 tins salmon, drained and skin and bones removed

In a small bowl, whisk together the olive oil, vinegar, mustard, salt and pepper until well combined.

Put the beans, bread, tomatoes, red onion, and basil in a large bowl. Add the dressing and gently toss to coat. Leave it to stand for 15 mins to allow the flavours to blend.

Flake the salmon with a fork. Add it to the salad and toss gently to combine. Serve.