Greek Panzanella Salad with Shrimp

Air Date: 
Fri, 07/06/2018
NC Ingredients: 
shrimp, tomato, cucumber, parsley, oregano, onion




piece Ciabatta bread, halved
1 clv
garlic, peeled
1 lb
large shrimp, peeled and deveined
1⁄4 c
olive oil, divided plus 2 tsp.
1 t
salt, divided
1⁄2 t
freshly ground black pepper, divided
1⁄4 c
lemon juice
2 T
balsamic vinegar
1 T
fresh oregano, chopped
1 c
cucumber, chopped
1 c
grape tomatoes, halved
1⁄2 c
flat leaf parsley, chopped
1⁄2 c
Kalamata olives, halved
1⁄3 c
red onion, finely chopped
2 oz
pecorino Romano cheese, shaved (about ½ cup)


Heat 2 tsp. olive oil in a medium pan until hot. Add the bread, cut side down. Press down on bread with spatula occasionally while cooking. Cook for 3 to 4 minutes on cut side, flip and cook an additional 2 to 3 minutes or until lightly browned. Once bread has cooled, carefully rub cut side of bread with garlic clove. Season bread with salt and pepper and cut the bread into medium pieces.


In a bowl, combine shrimp, 1 Tbsp. oil, ¼ tsp. salt and pepper; toss to coat. Heat same pan as before to high heat and cook shrimp 2 ½ minutes on each side or until done; let cool slightly.


Whisk together lemon juice, vinegar, oregano, remaining 3 Tbsp. oil, remaining ¾ tsp. salt and remaining ¼ tsp. pepper in a large bowl. Add shrimp, cucumber, tomatoes, parsley, olives, onion and bread; toss to combine. Let stand 15 minutes. Top with cheese.



Lisa’s Notes: This salad is a one dish meal that is perfect for the summer months. It is full of flavor and a great way to enjoy NC shrimp.