So it’s Friday. And you are thinking about a pitcher of Margaritas so you might as well invite friends over and fix a nice dinner. But it’s only June and maybe the hamburgers and hot dogs have surfaced one too many times. So how about a lovely cool salad with just a bit of heft to it?
I love Panzanella Salad because you can claim it as a salad (healthy, light, full of veggies) but you can also get your carb fix from the delicious, toasty, crispy little bread chunks just soaking up the delicious vinegary dressing. So call it a salad but put that smile on your face as you crunch on those satisfying carb cubes. Yep. Carb cubes. I made that up. Because if I say bread (even though it is healthy whole grain), someone might close my blog and move on. Pity for them as this salad is just delish and easy. The addition of shrimp rounds this out into a full meal, protein and all. I also jazzed this up a bit by adding some diced jicama. Unusual? Yes, but full of flavor and crunch and a surprise addition to the croutons.
So if you are searching for great, light summer dinner ideas, look no further. And don’t forget the Margaritas. If you haven’t tried these Pinch of Yum Pitcher of Margaritas for a Crowd, then you clearly have been wasting your time when drinking! LOL, right?
Shrimp Panzanella Salad
Dinner on the deck or patio? You've got this. Crunchy and full of toasted croutons and fresh veggies. Topped with a vinaigrette that soaks into the little bread cubes. Exciting salad, this is.
Ingredients
For the vinaigrette:
- ½ cup extra virgin olive oil
- 1/4 cup red wine vinegar
- ½ tablespoon minced garlic
- ½ tsp sea salt
- ¼ tsp freshly ground black pepper
For the croutons:
- 3 tablespoons finely minced garlic
- 1/3 cup olive oil
- 1 teaspoon sea salt
- 4 cups whole grain bread , cubed into 1” cubes
For the shrimp:
- 1 pound large uncooked shrimp , peeled, deveined and well-drained
- 2 tablespoons olive oil
- 1 teaspoon Ancho chili powder or other mild chili powder
- ½ teaspoon dried chili peppers or more if you like the heat
- ½ teaspoon ground coriander
- ½ teaspoon sugar
For the Panzanella:
- 4 tomatoes cut into medium dice
- 1 English cucumber cut into medium dice
- 1/3 cup thinly sliced red onion soaked in ice water with ice cubes for 15 minutes
- 1 cup diced jicama
- 2 Tbsp chopped Kalamata olives
- 1 bunch scallions , thinly sliced
- 2 Tbsp capers
- 2 Tbsp chopped fresh basil
- salt and black pepper
- ½ pound fresh mozzarella , diced (optional)
Instructions
For the dressing:
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In a small bowl, combine all ingredients for dressing and set aside.
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For the croutons:
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Preheat oven to 400 degrees.
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In a very large salad bowl, mix the garlic, oil and salt. Toss in the bread cubes mix them until they are evenly coated.
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Spread the bread on a parchment lined baking sheet and bake for 15 minutes, then stir the bread around. Bake for another 15 minutes or until bread is brown and crisp.
For the shrimp:
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Preheat gas or charcoal grill.
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In a bowl combine the olive oil and all of the ingredients except the shrimp. Add the shrimp and then put them on skewers. Grill them over high heat for 3 minutes on each side, or until cooked through. Allow to cool and cut the shrimp into thirds. Set aside.
For the Panzanella:
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In a large bowl, combine tomatoes, cucumber, onion, jicama, olives, capers, scallions and basil. Add diced shrimp and croutons and toss with the dressing. If using the mozzarella, toss it in at the end. Set aside for 15 minutes to allow the flavors to blend. Season with salt and black pepper to taste.