Panzanella Salad with Shrimp
Our version of the classic Tuscan salad recipe made with dressing soaked bread, fresh heirloom tomatoes, sweet chili peppers, seared shrimp and more. Panzanella for dinner, or a sharable brunch.
Servings: 4
Calories: 560kcal
Ingredients
- 4 slices sour dough or Italian bread
- 2 medium heirloom tomatoes
- 2 medium sized sweet or mildly spicy chili peppers – I used Marconi and jalapeno peppers
- ½ pound shrimp peeled and deveined
- Salt and pepper to taste
- 1 teaspoon chili powder
- 10-12 large cherry tomatoes sliced in half
- ½ red onion sliced
- 4 ounces soppressata sliced
- Juice from half a lemon
- ¼ cup olive oil + a splash extra for the peppers
- ¼ cup red wine vinegar
- Torn basil leaves
- ½ cup grated Parmesan cheese
Instructions
- Heat oven to 300 degrees. Cube the bread and spread it over a baking sheet. Bake the bread about 15 minutes, or until lightly toasted. Remove from heat.
- Slice the heirloom tomatoes and add spread them over a large serving dish to serve as your base.
- Heat a pan to medium heat and add a splash of olive oil. Slice the chili peppers into rings and cook them about 4 minutes. Set into a large bowl.
- Season the shrimp with salt, pepper and chili powder. Cook them in the same pan about 1-2 minutes per side, until cooked through. Set into the large bowl.
- To the large bowl, add cherry tomatoes, onion, soppressata and toasted bread cubes.
- In a separate mixing bowl, whisk together lemon juice with olive oil and vinegar. Season with salt and pepper.
- Pour vinaigrette into the large bowl and toss everything. Make sure everything is nice and coated. The bread will absorb the liquid.
- Arrange over the top of the sliced heirloom tomatoes.
- Top with torn basil and Parmesan cheese.
Nutrition
Calories: 560kcal | Carbohydrates: 43g | Protein: 31g | Fat: 28g | Saturated Fat: 7g | Cholesterol: 176mg | Sodium: 1618mg | Potassium: 535mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1050IU | Vitamin C: 29.8mg | Calcium: 267mg | Iron: 4.7mg