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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.

Course Main Course
Cuisine Mediterranean
Prep Time 45 minutes
Cook Time 30 minutes
Total Time 1 hour 15 minutes
Servings 8 people

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:

  1. In a small bowl, combine all ingredients for dressing and set aside.
  2. For the croutons:
  3. Preheat oven to 400 degrees.
  4. In a very large salad bowl, mix the garlic, oil and salt. Toss in the bread cubes mix them until they are evenly coated.
  5. 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:

  1. Preheat gas or charcoal grill.
  2. 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:

  1. 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.