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Grilled Panzanella with Shrimp

Photo: Annabelle Breakey; Styling: Jeffrey Larsen

Total time 30 mins

Serves 2 to 4 (serving size: 1 toast)

A quick turn on the grill brings extra summer flavor to this riff on classic Italian bread salad.


  • 30 cherry tomatoes (mix of red and yellow)
  • 12 large shrimp (26 to 30 per lb.), peeled and deveined
  • 4 slices (3/4 in. thick) from a wide, crusty loaf, such as pain au levain
  • 7 tablespoons extra-virgin olive oil, divided
  • 2 cups diced cucumber (if using a thin-skinned variety, such as Persian, do not peel)
  • 1/4 small red onion, cut into slivers
  • 1/4 cup torn fresh mint leaves
  • 1/4 cup torn fresh basil leaves
  • 1 tablespoon drained brined capers
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon pepper
  • 2 tablespoons red wine vinegar
  • 1 ounce ricotta salata or manchego cheese

Nutrition Information

  • calories 561
  • caloriesfromfat 44 %
  • protein 18 g
  • fat 29 g
  • satfat 5.6 g
  • carbohydrate 60 g
  • fiber 4 g
  • sodium 975 mg
  • cholesterol 34 mg

How to Make It

  1. Heat a grill to high (450° to 550°). Drizzle tomatoes, shrimp, and bread slices (on both sides) with 3 tbsp. oil.

  2. Put cucumber, onion, mint, basil, and capers in a medium bowl and stir to combine.

  3. In a small jar with a tight-fitting lid, combine mustard, salt, pepper, vinegar, and remaining 1/4 cup oil. Cap jar and shake vigorously to emulsify, then pour dressing over cucumber mixture.

  4. Arrange tomatoes and shrimp in a single layer on a grill pan. Grill tomatoes, turning once or twice, until skins begin to char and tomatoes soften, about 4 minutes total. Grill shrimp, turning once, until pink and slightly charred, 3 to 4 minutes total. Let cool slightly.

  5. Grill bread slices directly on cooking grate, turning once, until browned on both sides, about 2 minutes total.

  6. Cut tomatoes in half and add to cucumber mixture along with shrimp; stir to combine. With a vegetable peeler, shave ricotta salata into salad and gently combine. Spoon some dressing onto each slice of bread to moisten, then top each with a quarter of the salad. Serve immediately.