Panzanella salad

We haven’t had great luck with our tomatoes over the last few years.  We have tried growing them in pots on the deck to protect them from deer but our yield has been disappointing.  We now have a fence around our yard and we are trying to reclaim a garden plot.  I planted 7 different types of tomatoes and am happy to report that they are starting to come in nicely.  A few of them are heirloom varieties which don’t necessarily look pretty but taste delicious.  Seeing ripening tomatoes in the garden inspired me to revisit this salad that I made last year.

Panzanella with shrimp

  • French bread or other rustic bread (I used an end of a Semolina Batard and an end of an Olive Batard) cubed
  • olive oil
  • 2/3 pound shrimp, shelled and deveined
  • 2 – 3 tomatoes, chopped
  • 1/2 cucumber, seeded and chopped
  • 1 red pepper, chopped,
  • 1 slice red onion, finely chopped
  • 1 tsp capers
  • 2 TB red wine vinegar
  • 1/2 tsp Dijon mustard
  • 1/2 tsp dried oregano
  • 6 -7 TB good olive oil

In a saute pan, heat about 1 TB olive oil over medium heat.  Toss bread cubes in olive oil and heat 5 – 10 minutes turning regularly until bread is crisp and slightly browned.  Set aside.

Toss shrimp with kosher salt, pepper and a small amount of olive oil.  Roast at 425 for about 8 minutes until shrimp are pink.  Set aside.

In a large bowl, combine tomatoes, cucumber, red pepper, red onion and capers.  Season with salt and pepper.  Combine red wine vinegar, oregano and Dijon mustard.  Whisk together and gradually whisk in olive oil.  Pour over vegetable mixture.  Add shrimp and bread cubes.  Toss well to combine.

Panzanella salad with shrimp

Panzanella salad with shrimp

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About emenuplan
I love to cook and love to eat. I work full time and have a family so managing good meals during the week requires organization. I'm hoping to share my weekly menu plans and recipes to make things a little easier for those who want to follow along.

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