Our weekly menus this summer have included some type of dinner salad at least once a week. I like to try different ingredients so that they stay fresh and interesting. The last thing I want is a boring salad.
Panzanella is a Tuscan salad of bread and tomatoes popular in the summer. It includes chunks of soaked stale bread and tomatoes, sometimes onions and basil dressed with olive oil and vinegar. Over time other ingredients have found their way into this refreshing summertime salad.
In this version the salad is livened up by the addition of tender grilled shrimp, bread cubes and feta cheese.
GRILLED SHRIMP PANZANELLA SALAD
Yield: 6 – 8 servings
- 1 1/2 cups Italian salad dressing, divided
- 1 pound uncooked large shrimp, peeled and deveined
- 1 small loaf ciabatta bread, halved lengthwise
- 8 cups torn, mixed greens
- 3 plum tomatoes, quartered
- 1 cup crumbled feta cheese
- 1 small red onion, chopped
- 1/2 cup chopped ripe olives
- 2 garlic cloves, minced
1. Pour 1 cup salad dressing in a large resealable plastic bag. Add the shrimp; seal the bag and turn to coat. Refrigerate for 30 minutes.
2. Meanwhile brush bread with 1/4 cup salad dressing. Grill, uncovered, over medium heat for 2 – 3 minutes on each side or until lightly toasted. Cut bread into cubes; set aside.
3. Drain and discard marinade. Thread shrimp on four metal or soaked wooden skewers. Grill, covered, over medium heat for 5 – 8 minutes or until shrimp turn pink, turning once.
4. In a large bowl, combine salad greens, remaining dressing; toss to coat. Add the tomatoes, cheese, onion, olives, garlic, shrimp and bread cubes; toss to combine.
SOURCE: Taste of Home