Panzanella Salad with Shrimp

Panzanella Salad with Shrimp


  • 6 cups (1/2-inch) cubed day-old country-style wheat bread
  • 1 1/2 tablespoons fresh lemon juice
  • 3 tablespoons olive oil, divided
  • 1 teaspoon finely chopped fresh rosemary
  • 1/2 teaspoon salt, divided
  • 1/4 teaspoon freshly ground black pepper
  • 2 garlic cloves, minced and divided
  • 8 cups chopped plum tomato (about 16)
  • 6 pitted kalamata olives, chopped
  • 1 1/2 pounds large shrimp, peeled and deveined
  • 1 cup torn fresh basil leaves


Preheat oven to 425°.

Arrange bread cubes on a baking sheet; bake at 425° for 5 minutes or until lightly toasted and dry. Cool completely; set aside.

Combine lemon juice and 2 1/2 tablespoons oil in a large bowl; stir with a whisk. Stir in rosemary, 1/4 teaspoon salt, pepper, and 1 garlic clove. Add tomatoes and olives; mix well.

Heat 1 1/2 teaspoons oil in a large nonstick skillet; add shrimp and 1/4 teaspoon salt. Cook 3 minutes, stirring occasionally; add 1 garlic clove. Cook 2 minutes or until shrimp are cooked through. Remove from heat.

Add bread cubes and shrimp to tomato mixture; toss. Add basil; toss to combine. Serve immediately.

  • Yield: serves 6 (serving size: 2 cups)

Nutritional Information

Calories per serving: 498
Caloriesfromfat per serving: 28%
Fat per serving: 15.7g
Saturated fat per serving: 2.3g
Monounsaturated fat per serving: 7.6g
Polyunsaturated fat per serving: 4.6g
Protein per serving: 33g
Carbohydrate per serving: 59g
Fiber per serving: 8g
Cholesterol per serving: 172mg
Iron per serving: 7mg
Sodium per serving: 767mg
Calcium per serving: 125mg