Smoked salmon and crunchy crouton salad

Summer Sensation / Lite & Luscious

Prep and Cook

Prep 20 minutes, cook 20 minutes


Serves 4


  • 4 slices Abbott’s Bakery® Rye Sourdough
  • 200g baby Roma tomatoes, halved
  • olive oil cooking spray
  • 200g smoked salmon, torn into pieces
  • 1 small red onion, thinly sliced
  • 1 large Lebanese cucumber, diced
  • 1 red capsicum, thinly sliced
  • 120g bag baby rocket leaves
  • ¼ cup extra virgin olive oil
  • 2 tbs apple cider vinegar
  • 1 tsp horseradish cream
  • 1 tsp honey
  • ½ pomegranate, seeds removed


  1. Preheat oven to 200C. Line a baking tray with baking paper. Tear bread into pieces and place onto 1 end of baking tray. Place tomatoes onto opposite end. Spray with olive oil and roast for 15-20 minutes or until bread is golden and crisp and tomatoes softened.
  2. Place salmon, onion, cucumber, capsicum and rocket into a large bowl. Toss until well combined. Transfer to a serving platter. Whisk oil, vinegar, horseradish cream and honey in a jug. Add to salad just before serving. Top with croutons and seeds and serve.