Salmon Panzanella Salad

Directions

1. Heat your Blackstone griddle to medium-high heat. Add a bit of olive oil and toast the bread slices on both sides for about 2-3 minutes per side.

2. In a large mixing bowl, add the oil, vinegar, oregano, garlic, tomatoes, red onion, cucumber, basil, parsley, lemon zest, lemon juice, and a few shakes of Blackstone SPG Seasoning. Gently toss to mix the ingredients evenly.

3. Once the bread is toasted on both sides, cut it into bite-sized pieces and toss it into the bowl with the tomatoes. Gently mix all ingredients together.

4. Season the salmon on both sides with Blackstone SPG Seasoning and Blackstone Tuscan Herb Seasoning.

5. Turn the griddle up to high heat and cook the salmon for 2-3 minutes on each side.

6. To plate, add the tomato salad to a family-style serving platter. Cut the salmon into large chunks and place it on top of the salad. Garnish with a bit of lemon zest and shredded Grana Padano.