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Smoked Salmon Bagel Panzanella Salad

I took some of the best flavour combinations of all time, and made a fresh new salad! This Smoked Salmon Bagel Panzanella Salad is full of creamy chunks of Boursin cheese, crispy bagel croutons, smoked salmon, sliced red onion, dill and capers. Super excited for you all to try this recipe. I truly haven't seen this anywhere else!

Course Dinner, Lunch, Salad
Keyword Arugula, bagel, Cherry Kale Salad, Panzanella, Salmon, smoked salmon
Total Time 5 minutes
Servings 4 -6
Author Fraiche


For the Dressing

  • 2 garlic cloves minced
  • Juice of 1 lemon
  • 2 teaspoons Dijon mustard
  • 1 tablespoon sugar
  • 3 tablespoons white wine vinegar
  • 2 tablespoons mayonnaise use vegan if desired
  • 2/3 cup canola or olive oil
  • salt and pepper to taste

For the Bagel Croutons

  • 2 bagels cut into bit sized pieces (we used Everything Bagel Seasoned bagels)
  • 1 tablespoon canola or olive oil
  • pinch of salt or Everything Bagel Seasoning

For the Salad

  • 4 cups arugula lightly packed
  • 1/4 cup thinly sliced red onion
  • 1 tablespoon capers (optional)
  • 1/4 cup fresh dill rough chopped
  • 1/4 cup crumbled Boursin or herbed cream cheese
  • Bagel Croutons
  • 6 oz smoked salmon* torn in pieces


For the Dressing

  1. To prepare the dressing, in a small but tall bowl (or large cup), whisk the garlic, lemon, Dijon, sugar, white wine vinegar and mayo together.

  2. Slowly add the oil while whisking until it is all mixed in.  Add salt to taste (I just use a couple of pinches).

For the Croutons

  1. Preheat the oven to 400 F and line a baking sheet with parchment.

  2. Toss the bagel pieces in the oil and salt (or seasoning) and bake in oven for around 10 minutes, until light golden brown.

For the Salad

  1. Assemble the salad starting with the arugula then topping with the red onion, capers, fresh dill, crumbled Boursin cheese, bagel croutons and smoked salmon pieces. Toss with dressing and serve!

Recipe Notes

*adjust amount depending on serving size needed