Panzanella Salad with Shrimp



serves 6 (serving size: 2 cups)

Nutritional Information

Calories 498
Caloriesfromfat 28 %
Fat 15.7 g
Satfat 2.3 g
Monofat 7.6 g
Polyfat 4.6 g
Protein 33 g
Carbohydrate 59 g
Fiber 8 g
Cholesterol 172 mg
Iron 7 mg
Sodium 767 mg
Calcium 125 mg


6 cups (1/2-inch) cubed day-old country-style wheat bread
1 1/2 tablespoons fresh lemon juice
3 tablespoons olive oil, divided
1 teaspoon finely chopped fresh rosemary
1/2 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper
2 garlic cloves, minced and divided
8 cups chopped plum tomato (about 16)
6 pitted kalamata olives, chopped
1 1/2 pounds large shrimp, peeled and deveined
1 cup torn fresh basil leaves


Preheat oven to 425°.

Arrange bread cubes on a baking sheet; bake at 425° for 5 minutes or until lightly toasted and dry. Cool completely; set aside.

Combine lemon juice and 2 1/2 tablespoons oil in a large bowl; stir with a whisk. Stir in rosemary, 1/4 teaspoon salt, pepper, and 1 garlic clove. Add tomatoes and olives; mix well.

Heat 1 1/2 teaspoons oil in a large nonstick skillet; add shrimp and 1/4 teaspoon salt. Cook 3 minutes, stirring occasionally; add 1 garlic clove. Cook 2 minutes or until shrimp are cooked through. Remove from heat.

Add bread cubes and shrimp to tomato mixture; toss. Add basil; toss to combine. Serve immediately.