Name: Greek Panzanella Salad with Roasted Shrimp
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 2 cups mixed salad greens; 2 cups toasted bread pieces; 1 cup cherry tomatoes, cut in half; ½ red onion, thinly sliced; ½ cup artichoke hearts; ½ cup black and green olives; 1 lb roasted shrimp; ½ cup greek vinaigrette; 2 tbsp crumbled feta cheese; 2 tbsp dried oregano; 2 tbsp dried parsley; 1 tbsp dried thyme; 1 tsp celery salt; 1 tsp salt; 1 lb large shrimp, peeled and deveined; 2 tbsp olive oil; 1 tbsp greek seasoning; 2 cups sourdough or French bread, cut into small pieces; 1 tbsp olive oil; 6 tbsp olive oil; 2 tbsp red wine vinegar; 1 clove garlic, pressed; 2 tsp greek seasoning; 1 tsp lemon juice

Delicious Greek Panzanella Salad with Roasted Shrimp is a fast and easy flavorful weeknight meal. Honestly, I don’t know why I eat any type of salad other than this one. I’m so in love with it. I love it with shrimp, with chicken, and even without meat. It’s utterly satisfying and so, so delicious.

What is Panzanella?

Panzanella is a type of salad that originated in Tuscany made of stale bread with a vinaigrette. It often includes herbs and vegetables. I like to make my Panzanella drizzled with a little olive oil and either toasted or grilled. This just gives the bread a richer flavor and a little extra crunch. You can use any crusty type of bread for a Panzanella salad, but definitely using sourdough or a french bread will make it all the better. When you make a Panzanella salad, it is best to serve it about 30 minutes to 1 hour after making it, to allow the vinaigrette to be soaked up by the bread pieces, but not much longer after that or it will become soggy.

How to make a delicious vinaigrette…

I’m definitely a sucker for all delicious Mediterranean inspired flavors–salty olives and feta, rich artichoke hearts, fresh tomatoes, and spicy oregano. I honestly think, though, that you can make any salad mind-blowingly delicious as long as you have a delicious salad dressing. For this salad, I made a greek vinaigrette with some extra special olive oil (that we brought back from Greece and it was amazing). But your olive oil doesn’t have to come from Greece, it just has to be good quality. You definitely don’t want to use low-quality bitter olive oil on your salad. Only the good stuff, for sure!

Making a delicious vinaigrette is such an easy thing. The main thing to remember is to use high-quality ingredients and I usually always use a 3 to 1 ratio oil to vinegar. This makes the most palatable type of vinaigrette, not being too acidic or tangy. (For example–use 2 tablespoons vinegar and 6 tablespoons oil to make 1/2 cup of vinaigrette.) You can use any type of vinegar–balsamic, white wine, red wine, champagne, or even sherry vinegar. Also, you can use whatever type of oil you want like from mild to robust, depending on your taste.

Authorloulousucre

DifficultyBeginner

Yields4 Servings

Prep Time15 minsCook Time10 minsTotal Time25 mins

For the salad:

2 cups mixed salad greens(I used 50/50 spring mix and spinach)

2 cups toasted bread pieces

1 cup cherry tomatoes, cut in half

½ red onion, thinly sliced

½ cup artichoke hearts

½ cup black and green olives

1 lb roasted shrimp

½ cup greek vinaigrette

2 tbsp crumbled feta cheese

For the Greek seasoning:

2 tbsp dried oregano

2 tbsp dried parsley

1 tbsp dried thyme

1 tsp celery salt

1 tsp salt

For the roasted shrimp:

1 lb large shrimp, peeled and deveined

2 tbsp olive oil

1 tbsp greek seasoning

For the toasted bread pieces

2 cups sourdough or French bread, cut into small pieces

1 tbsp olive oil

For the Greek Vinaigrette:

6 tbsp olive oil

2 tbsp red wine vinegar

1 clove garlic, pressed

2 tsp greek seasoning

1 tsp lemon juice

To make the salad:

In a large bowl, combine the spring mix, toasted bread, tomatoes, onions, olives, and artichoke hearts. Add the roasted shrimp and feta cheese. Top with the Greek vinaigrette. Toss to combine and serve on a large platter.

To make the Greek seasoning:

In a small bowl, combine the herbs and mix well. Store in an air-tight container for up to 1 month.

To make the roasted shrimp:

In a large bowl, combine the shrimp, olive oil, and greek seasoning. Stir to combine, cover, and refrigerate for at least 30 minutes.

Preheat the oven to 400℉. Place the shrimp on a large rimmed baking sheet and roast until done, about 6-10 minutes depending on the size of the shrimp. The shrimp will turn white and pink when done.

To make the toasted bread pieces:

Preheat the oven to 400 ℉. Place the bread on a large rimmed baking sheet and drizzle with olive oil. Toss to evenly coat. Toast the bread for 5-7 minutes until lightly browned and crispy.

To make the Greek Vinaigrette:

In a medium-sized bowl, combine the olive oil, red wine vinegar, garlic, Greek seasoning, and lemon juice. Whisk to combine.

Ingredients