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Yields:
4 - 6 serving(s)
Prep Time:
25 mins
Total Time:
25 mins
Make sure you use very crusty bread for panzanella so it doesn't get too soggy when it soaks up the dressing.
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Ingredients
- 1
1-pound loaf crusty Italian bread, cut into 1-inch cubes (12 cups)
- 1/2 cup
plus 2 tablespoons olive oil
- 3
garlic cloves, grated
- 1/4 tsp.
red pepper flakes
- 1/2 tsp.
kosher salt, plus more 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˚. 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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