Grilled Shrimp Panzanella Salad

Coastal Living
Grilled Shrimp Panzanella SaladRecipe
Photo: Jennifer Davick; Styling: Lydia DeGaris Pursell
Makes 4 servings


+ Add To Shopping List
1/2 cup sherry vinegar
1/4 cup extra-virgin olive oil
1 garlic clove, minced
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 pound large shrimp, peeled and deveined
6 (1-inch-thick) slices day-old country-style bread
8 ounces red cherry tomatoes, halved
8 ounces yellow teardrop tomatoes, halved
1/3 cup pitted kalamata olives, coarsely chopped
1/4 cup chopped fresh basil
Salt and freshly ground pepper to taste


Prep: 20 Minutes
'Grill: 6 Minutes
Chill: 2 Hours

1. Preheat grill to medium-high heat (350° to 400°).

2. Whisk together first 5 ingredients in a small bowl.

3. Toss shrimp with 2 tablespoons of the vinaigrette. Grill shrimp, covered with grill lid, 2 minutes on each side or until pink. Grill bread slices 1 minute on each side or until toasted.

4. Cut bread into 1-inch cubes. Combine bread, shrimp, tomatoes, olives, and basil in a large bowl; add remaining vinaigrette, and toss well. Season with salt and pepper. Can be refrigerated up to 2 hours before serving.

Created date

March 2011