About a month ago, I posted a recipe for tomato panzanella salad that I have been so in love with so I wanted to share a pescatarian version as well. This shrimp panzanella salad recipe is not very different, but a little more filling thanks to the addition of some protein.
What makes panzanella salad so great? For me, it’s the bread! A high quality bread is a must and I use a homemade sourdough. In addition, the bread is lightly toasted so that it is crunchy on the outside and soft on the inside.
As the salad sits, the bread soaks up the dressing as well as lots of juices from all the fresh tomatoes. Instead of getting mushy, it is transformed into the most flavorful sponge, carrying all the best parts of the bread, and the salad in a single bite.
The sweet and succulent shrimp do not hurt one bit either, taking this salad to the next level. I saute them in a little butter and put right on the top of the salad.
Variations to the Shrimp Panzanella Salad:
- Swap the Protein: For a vegetarian version try crispy chickpeas or large and creamy butter beans. To keep it pescetarian, try flaked grilled salmon.
- Don’t have fresh mozzarella? Swap it for regular mozzarella, cubes or shreds would both work in a pinch.
- Don’t have fresh basil? Simply omit the basil if you don’t have it or cannot get it. Although basil is delicious with tomatoes, the tomatoes are the star of the dish. Dried basil will not work here.
- Other vegetables: Swap all or part of the cucumber for other veggies like red onion, thinly sliced baby zucchini or summer squash, or baby broccoli florets.
- 5 oz quality crusty bread, cut into 1 inch cubes (I used homemade sourdough), about 3 cups
- 1 TBS extra virgin olive oil
- Pinch kosher salt
- ¡Red Wine Vinaigrette
- 2 TBS each: red wine vinegar and extra virgin olive oil
- 1 garlic clove, minced
- ½ tsp Dijon mustard
- ¼ tsp each: salt and fresh cracked black pepper
- ½ lb shrimp, or about 8 large (peeled and deveined)
- ½ TBS butter
- 2 cups mixed tomatoes, cherry tomatoes halved, larger tomatoes cut into wedges, about 12 oz
- ½ cup sliced cucumber
- 2 oz fresh mozzarella, torn
- ¼ cup torn basil leaves
- Preheat the oven to 375 F.
- Toss the bread cubes with the olive oil and in pinch of salt. Spread out on a parchment lined baking sheet. Bake in the preheated oven for 7-10 minutes. When done they should be crunchy on the outside and soft on the inside.
- Meanwhile, whisk together all the ingredients for the red wine vinaigrette. Set aside.
- Cook the shrimp in butter in a skillet until just opaque, flipping half way through, about 4 minutes total.
- Add the bread tomatoes, cucumber, basil and mozzarella to a bowl and gently toss. Top with shrimp and drizzle with vinaigrette.
