Fresh tomatoes, cucumbers, basil, olives and two-day-old bread are the basis for this 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 they are 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. It’s a great way to cook shrimp to make sure they are not overcooked. Bought, peeled, cooked shrimp can be used instead.
Helpful Hints:
Any type of firm, country-style bread can be used. If it is too fresh, toast if for a several minutes.
Any type of salad dressing can be used.
Tuscan Panzanella Salad (Tuscan Tomato and Bread Salad)
Yield 2 servings.
Recipe by Linda Gassenheimer
3 large slices whole grain bread (one to two days old)
4 scallions, sliced
2 medium tomatoes, cut into cubes (about 2 cups)
1 packed cup fresh basil leaves
1/2 medium cucumber, peeled and cut into cubes (about 1 cup)
6 pitted black olives, cut in half
Salt and freshly ground black pepper
4 tablespoons reduced-fat olive oil and vinegar dressing (divided use)
3/4 pound raw peeled and deveined large shrimp
1 tablespoon lemon juice
1/4 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 scallions, tomatoes, basil, cucumber and olives. Add salt and pepper to taste. Add 1 tablespoon salad dressing and mix well. Divide between two dinner plates.
