Panzanella was born in Tuscany as a rustic salad of day-old bread, tomato, and onion with oil and vinegar. Here we take it beyond the ordinary with a Japanese twist: crisp croutons, cucumber, mushrooms, and a creamy sesame–lime–soy dressing.
The star is our Whisky&Soy Smoked Salmon: rich, complex, and sweet-savoury, with cured-meat vibes.
For a true spicy accent, finish with Shichimi Tōgarashi, Japan’s classic seven-spice blend.
Ingredients (serves 4)
- 200g Smokin’ Brothers Whisky & Soy Smoked Salmon
- 2 generous handfuls croutons (homemade if possible)
- 1 cucumber
- 6 small button mushrooms
- 1 shallot
- 1 tbsp capers
- Fresh parsley
- Sesame seeds
- Salt & black pepper
- Shichimi Tōgarashi (optional)
Dressing
- 4 tbsp mayonnaise
- 2 tsp soy sauce
- 2 tsp lime juice
- 2 tsp rice vinegar
- 1 tsp sesame oil
Method
- Thinly slice the mushrooms and shallot.
- Halve lengthwise, scrape out the seeds with a spoon, and slice.
- In a bowl, toss the vegetables, croutons, and capers with a drizzle of oil, salt, and pepper.
- Whisk mayonnaise, sesame oil, lime juice, and rice vinegar; add soy sauce and whisk until smooth and creamy.
- Arrange slices of Whisky & Soy Smoked Salmon on the plate, top with the salad, spoon over the dressing, and finish with sesame seeds, a pinch of Shichimi Tōgarashi (if using), and chopped parsley.
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Tips & Variations
Best bread: If using stale bread, cube and toast at 180 °C / 350 °F for 8–10 min so it stays crunchy under dressing.
“Japan-friendly” add-ins: Nori strips, diced avocado, or shaved radish.
Balance the dressing: Too intense? Loosen with 1 tbsp water or add 1 tsp honey.
Make-ahead smart: Keep salad and croutons undressed until serving; the dressing holds 2 days in the fridge.
A salad that speaks two languages: Italian rustic crunch meets Japanese precision: fresh, flavourful, and ready in minutes when you want something different without complications.
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Recipe & food styling: Kerstin Hartwig