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Grilled Shrimp Panzanella Salad
A colorful Italian-inspired bread salad topped with warm, grilled shrimp. It combines crusty ciabatta cubes with roasted cherry tomatoes, fresh mozzarella, and a bright basil vinaigrette that soaks beautifully into the bread. Perfect as a hearty main course for a summer evening or a substantial side dish for weekend entertaining. The contrast of smoky grilled seafood, juicy roasted tomatoes, and chewy, dressing-soaked bread creates a deeply satisfying texture.
Ingredients
- 1 cup packed fresh basil
- ½ cup extra-virgin olive oil
- ¼ cup grated Parmesan
- 2 tablespoons white wine vinegar or Champagne vinegar
- 2 tablespoons freshly squeezed lemon juice
- 1 small garlic clove
- Salt and freshly ground black pepper
- 1 pound shrimp, peeled, deveined, tails off
- 1 to 2 tablespoons extra-virgin olive oil
- Salt and freshly ground black pepper
- 12 ounces cherry tomatoes
- 1 large shallot, sliced
- 2 tablespoons extra-virgin olive oil
- Salt and freshly ground black pepper
- 1 large loaf day-old or dry ciabatta bread, cubed (6 to 8 cups)
- ½ cup torn or coarsely chopped fresh basil, plus more for garnish
- 8 ounces mozzarella, ciliegine, or pearls
Instructions
- 1Blend the basil, olive oil, Parmesan cheese, vinegar, lemon juice, and garlic in a food processor until completely smooth. Taste and adjust the seasoning with salt and pepper, then set the vinaigrette aside.
- 2Preheat your grill to 400°F. Prepare six to eight metal or wooden skewers, soaking wooden ones in water for 20 minutes before cooking.
- 3Toss the peeled shrimp in a bowl with olive oil, salt, and black pepper until evenly coated.
- 4Slide the seasoned shrimp onto the prepared skewers, making sure to leave a small gap between each piece for even cooking.
- 5Arrange the skewers on the hot grill and cook for one and a half to two minutes. Flip them over and grill for an additional one to one and a half minutes until the shrimp turn pink and opaque.
- 6Slide the cooked shrimp off the skewers into a clean bowl. Toss them gently with a few tablespoons of the prepared basil vinaigrette and set aside.
- 7Preheat the oven to 400°F to prepare the salad components.
- 8Coat the cherry tomatoes and sliced shallot with olive oil, seasoning generously with salt and black pepper.
- 9Spread the seasoned tomatoes and shallot in an even layer on a baking sheet. Roast in the oven for 8 to 10 minutes until the tomatoes soften and take on a slight golden color.
- 10Take the baking sheet out of the oven and allow the roasted vegetables to cool down.
- 11Combine the cubed ciabatta in a large mixing bowl with the cooled tomatoes, shallot, fresh basil, mozzarella, lemon juice, and a few tablespoons of the basil vinaigrette.
- 12Adjust the seasoning with more salt and pepper if needed. Allow the mixture to rest for about 15 minutes so the bread can absorb the flavors.
- 13Transfer the marinated bread salad to a serving platter and arrange the warm grilled shrimp on top. Finish with a garnish of chopped basil and offer the leftover vinaigrette on the side.