Shrimp Panzanella

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  • Level: Easy
  • Total: 30 min
  • Active: 20 min
  • Yield: 4 servings
Panzanella, which is a classic Italian bread salad, is a great way to showcase ripe seasonal tomatoes, which can be enjoyed all season long. This version is loaded with crunchy cucumbers, herbs, chickpeas and an assertive dressing. It's truly a perfect accompaniment for quickly seared shrimp.



  1. Whisk the vinegar and mustard in a large bowl. Slowly whisk in 1/4 cup olive oil to make a dressing. Add the tomatoes, cucumbers, chickpeas, scallions, ciabatta, capers, 3/4 teaspoon salt and a few grinds of pepper and toss well to combine. Set aside to allow the bread to absorb the dressing, about 10 minutes.
  2. Heat the remaining 2 tablespoons olive oil in a large nonstick skillet over high heat. Season the shrimp with salt and pepper, add to the skillet and cook, turning once, until browned and crisped, 1 to 2 minutes per side.
  3. Add all but 2 tablespoons of the herbs to the salad and toss. Divide among plates or bowls. Top with the shrimp and sprinkle with the remaining herbs.