Shrimp Panzanella Salad
 
Prep time
Cook time
Total time
 
Author:
Serves: 2
Ingredients
  • 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
Shrimp
  • ½ lb shrimp, or about 8 large (peeled and deveined)
  • ½ TBS butter
Salad
  • 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
Instructions
  1. Preheat the oven to 375 F.
  2. 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.
  3. Meanwhile, whisk together all the ingredients for the red wine vinaigrette. Set aside.
  4. Cook the shrimp in butter in a skillet until just opaque, flipping half way through, about 4 minutes total.
  5. Add the bread tomatoes, cucumber, basil and mozzarella to a bowl and gently toss. Top with shrimp and drizzle with vinaigrette.
Recipe by Alison's Allspice at https://www.alisonsallspice.com/shrimp-panzanella-salad/