A fresh summer salad of roasted vegetables with meaty smoked salmon and creamy dressing. 🙌
In a small bowl, whisk together the vinegar, crème fraîche, dill, salt, and pepper until incorporated. Slowly whisk in olive oil. Set aside.Preheat your oven to 325° F . Brush the bread with a thin coating of olive oil and cut it into bite-sized cubes. Spread the bread out on a baking sheet and bake on the middle rack of the oven for 15 to 20 minutes, or until golden and crisp on the edges. Remove crisped bread and set aside.
While you’re waiting for the vegetables to cool, rewarm the bread in the oven at 450° F for 2 to 3 minutes. Once cool enough to handle, slice the zucchini into roughly uniform 1/2-inch pieces and add to the bowl with the tomatoes. Slice the green onions into 1-inch long pieces and add to the bowl. Add the salmon and bread and use your hands to massage all of the ingredients with 3 to 4 tablespoons of the dressing. Add a little bit of the dressing at a time until it reaches your desired consistency.
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