Print Options:

Greek Panzanella Salad with Roasted Shrimp

Yields4 ServingsPrep 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.

Nutrition Facts

Servings 4