Panzanella With Grilled Shrimp

Panzanella With Grilled Shrimp
4.5 from 2 ratings
One of our favorite summer dishes, panzanella, the bread and tomato salad of Italy, is changed up here, just a bit and with respect, by adding a skewer-ful of grilled shrimp. To us, it makes the perfect light meal. Greet that unexpected combination with wines up to the task, showing good acidity, like these French bottles. -Joe Gray This recipe by Joe Gray was originally published in the Chicago Tribune.
Prep Time
Cook Time
Total time: 9 minutes
  • 1 pound tomatoes
  • 1 english cucumber
  • 1/2 cup sweet onion, diced
  • 2 tablespoon extra-virgin olive oil
  • 1 tablespoon vinegar
  • salt, to taste
  • 1 baguette, cubed in bite-size pieces
  • 1 pound shrimp, shelled and deveined
  • vegetable oil
  1. In a large bowl, mix together 1 pound tomatoes, chopped in 1-inch pieces; 1 cucumber, diced; and 1/2 cup diced sweet onion. Stir in 2 tablespoons extra-virgin olive oil and 1 tablespoon vinegar; season with salt. Stir in half a day-old baguette, cubed in bite-size pieces. Let rest, stirring occasionally so the bread can absorb the vegetables' juices.
  2. Thread 1 pound shelled, deveined shrimp on skewers. Brush with a little vegetable oil to prevent sticking; season with salt.
  3. Grill over medium heat, turning once, until just cooked through, 4 minutes. Serve with the salad