Shrimp turns bread salad into meal
Fresh tomatoes, cucumbers, basil, olives and two-day-old bread are the basis for this Tuscan Panzanella Salad. Tuscans don’t waste a crust of bread. They turn it into a delightful summer salad. The old bread is rehydrated with juice from fresh tomatoes and vinaigrette. If rustic, artisan bread isn’t available, toast whole grain bread until very firm. This salad is a perfect way to use the bounty of fresh seasonal tomatoes and vegetables.
Adding shrimp to the salad turns it into a light and refreshing summer dinner. The recipe gives a simple method of cooking fresh shrimp to make sure they are not overcooked. Bought, peeled, cooked shrimp can be used instead.
Tuscan Panzanella Salad
3 large slices stale or toasted whole grain bread
4 green onions, sliced
2 medium tomatoes, cut into cubes (about 2 cups)
1 packed cup fresh basil leaves
½ medium cucumber, peeled and cut into cubes (about 1 cup)
6 pitted black olives, halved
Salt and freshly ground black pepper
2 to 4 tablespoons favorite vinaigrette, divided use
Tuscan Panzanella Salad
¾ pound raw peeled and deveined large shrimp
1 tablespoon lemon juice
¼ cup pine nuts
Soak the bread for a few seconds in a small bowl of water. When just soft, squeeze out all the water and break into small pieces. Place bread in a bowl with the green onions, tomatoes, basil, cucumber and olives. Add salt and pepper to taste. Add 1 to 2 tablespoons salad dressing and mix well.
Divide between two dinner plates.
Place shrimp and lemon juice in a pot with enough water to cover the shrimp. Bring the water just to a bare simmer, the bubbles starting around the edge of the pot; the water will start to turn white. Remove from heat and let stand 1 minute. Drain and add the shrimp to the salad with the pine nuts. Toss with the remaining 1 to 2 tablespoons dressing.
Makes 2 servings.