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Grilled Shrimp Panzanella
Crusty ciabatta cubes soak up a bright, garlicky basil vinaigrette in this vibrant Italian-inspired salad. You'll toss roasted cherry tomatoes and fresh mozzarella with the dressing-soaked bread, creating a deeply satisfying mix of chewy and juicy textures. Topped with warm, smoky grilled shrimp, it's a hearty main course that brings the flavors of summer right to your table. Don't skip the resting time, because that's when the bread absorbs all the incredible juices.
Equipment
- Blender
- Oven
- Grill
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, vinegar, lemon juice, and garlic in a food processor until completely smooth. Season to taste with salt and pepper, then set the vinaigrette aside.
- 2Preheat the oven to 400°F. Toss the cherry tomatoes and sliced shallot with olive oil, salt, and black pepper. Spread them in an even layer on a baking sheet and roast for 8 to 10 minutes until the tomatoes soften and turn slightly golden. Let them cool.
- 3Preheat your grill to 400°F. Toss the shrimp in a bowl with olive oil, salt, and black pepper until evenly coated, then thread them onto metal or soaked wooden skewers. Leave a small gap between each piece so they cook evenly.
- 4Grill the skewers for 1½ to 2 minutes, then flip and cook for another 1 to 1½ minutes until the shrimp turn pink and opaque. Slide the cooked shrimp into a clean bowl and toss gently with a few tablespoons of the basil vinaigrette.
- 5Combine the cubed ciabatta in a large bowl with the cooled tomatoes, shallot, fresh basil, mozzarella, lemon juice, and a few tablespoons of the vinaigrette. Toss well and let the mixture rest for 15 minutes. This resting period is crucial, as it gives the dry bread time to soak up the dressing without turning mushy.
- 6Transfer the marinated bread salad to a serving platter and arrange the warm grilled shrimp on top. Garnish with chopped basil and serve with the remaining vinaigrette on the side.
Notes
- Prep: If using wooden skewers, soak them in water for at least 20 minutes before grilling to prevent them from burning.
- Tip: Day-old, slightly stale ciabatta works best. If your bread is very fresh, tear it into cubes and toast it in a 300°F oven for 10 minutes to dry it out.
- Make ahead: The basil vinaigrette can be blended up to 2 days in advance and stored in an airtight container in the fridge.