Shrimp Panzanella Salad
This simple summer salad combines fresh tomatoes, crispy bread cubes, and juicy shrimp.
By Ree Drummond
Jump to recipe
Yields:
4 - 6 serving(s)
Prep Time:
25 mins
Total Time:
35 mins
When summer tomatoes are at their peak, I can't think of a better way to enjoy them than in a big bowl of panzanella. This classic Italian bread salad is one of those recipes that's so much more than the sum of its parts. Juicy tomatoes, crusty bread, fresh basil, and a tangy vinaigrette come together to create a salad that's hearty enough to be dinner all on its own. Add grilled shrimp, and you've got the perfect summer meal.
The magic of panzanella is in the bread. Instead of tossing it out, day-old or slightly stale bread is transformed into something wonderful as it soaks up the flavorful dressing and sweet tomato juices. Every bite is packed with fresh summer flavor, while briny olives and capers add just the right salty contrast.
The grilled shrimp bring a smoky, savory element that makes this salad feel extra special without adding much work. Since the shrimp cook in just a few minutes, it's an easy dinner recipe that's ideal for busy weeknights.
Whether you're looking for a fresh summer tomato recipe or a shrimp recipe, this shrimp panzanella salad is colorful, satisfying, and destined to become a favorite!
Why do you use stale bread for panzanella?
Slightly stale bread is ideal because it absorbs the dressing without becoming mushy. Drying fresh bread in a low oven mimics day-old bread and helps it hold its shape in the salad.
Can you make grilled shrimp panzanella ahead of time?
You can prepare the bread and chop the vegetables several hours ahead of time. For the best texture, grill the shrimp just before serving and toss everything together at the last minute so the shrimp stay juicy and the bread doesn't become overly soft.
What type of bread works best in this panzanella salad?
A crusty Italian loaf, country bread, or sourdough are all great choices. Avoid soft sandwich bread, which tends to fall apart once it's dressed.
Can you cook the shrimp without a grill for this panzanella salad?
Yes! A grill pan or cast-iron skillet works great if you don't have an outdoor grill or if it's a rainy day. You can also broil or sauté the shrimp until they're just opaque and cooked through.
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Ingredients
- 1 (1-pound) loaf crusty Italian bread, cut into 1-inch cubes (12 cups)
- 1/2 cup plus 2 Tbsp. olive oil
- 3 garlic cloves, grated
- 1/4 tsp. red pepper flakes
- 1/2 tsp. kosher salt, plus more to taste
- 1 1/2 lb. large shrimp, peeled and deveined
- 1/4 cup red wine vinegar
- 2 lb. tomatoes (red and/or yellow), cut into 1-inch chunks
- 1 small red onion, thinly sliced
- 3/4 cup pitted kalamata olives, thinly sliced
- 2 Tbsp. drained capers, chopped
- 1/2 cup fresh basil, chopped
Directions
- Step 1Preheat the oven to 275°F. Spread the bread on a baking sheet and bake until slightly crisp (like stale bread) but not toasted, 20 to 25 minutes. Let cool.
- Step 2Preheat a grill to medium high. Whisk 2 tablespoons olive oil, the garlic, red pepper flakes, and a pinch of salt in a large bowl. Add the shrimp and toss. Set aside while you assemble the salad.
- Step 3Whisk the vinegar and remaining ½ cup olive oil in another large bowl. Add the tomatoes and onion and season with ½ teaspoon salt. Add the olives, capers, bread cubes, and basil. Toss and let sit at room temperature while you grill the shrimp.
- Step 4Grill the shrimp, turning once, until just opaque, 3 to 4 minutes. Once the shrimp are cooked, taste a bread cube. If it’s a bit dry, drizzle the salad with a few tablespoons of water and toss. Add the grilled shrimp to the salad and toss.
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