Love a good Panzanella salad.  Perfect for summer- so flavorful, light and refreshing.  No recipe for this one, I winged it based on traditional Panzanella recipes.  I grilled the peppers and shrimp for an edge and used cilantro instead of parsley- it’s what I had fresh in the kitchen.  This dish is so yummy I can’t believe it doesn’t have cheese!

  • Extra-virgin olive oil
  • Red wine vinegar
  • 1 clove garlic, peeled and halved
  • French baquette
  • 1 pound coarsely chopped peeled grilled shrimp
  • 4 large ripe but firm tomatoes, coarsely chopped
  • Red and yellow grilled peppers, diced 
  • Chopped fresh cilantro
  • 1/4 cup sliced pitted Kalamata olives, plus 1/4 cup olive brine
  •  

  • Slice baguette and cook in skillet with olive oil (lightly coating) and garlic.  Cook until desired crispiness.
  • Combine grilled shrimp, tomatoes, grilled peppers, cilantro, olives and olive brine, vinegar and olive oil in a large bowl. Season with pepper. Let stand for at least 10 minutes to blend the flavors.
  • Mix with cooked baquette.
  • Season with ground pepper to taste
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