July 16, 2022

Shrimp and Feta Panzanella Salad

Shrimp and Feta Panzanella Salad is one of our favorite summer salads. I start this salad by boiling some shrimp. Then, I toss the shrimp with toasted baguette cubes, fresh veggies, and creamy feta cheese. We like this dish for several reasons. First of all, I like that I can make this salad in just fifteen minutes of hands -on time. Secondly, I like that I can make components of this salad ahead of time. I like to boil the shrimp and make the vinaigrette early in the day. And, lastly, we all love the toasty bread cubes, creamy feta, and sweet shrimp.

The Equipment I Used

A Large Pot- Use a large pot to boil the shrimp.
A Small Jar- I used this to shake up my vinaigrette.

The Ingredients Needed for Shrimp and Feta Panzanella Salad

Shrimp- My preference is to use Gulf Shrimp.
A Baguette- You can also use any kind of hearty bread like ciabatta or peasant bread.
Fresh Basil- Lots of fresh basil gives the vinaigrette great summer flavor.
Extra Virgin Olive Oil- Use a good mild extra virgin olive oil. I like the California Olive Ranch brand.
Tomatoes- To add great color to your salad, try adding multicolored cherry tomatoes.
Feta Cheese- My favorite feta is French feta, that you can find at a good cheese shop. But feta will do.
Lemon Juice- For the vinaigrette, I like to use fresh lemon juice.
Garlic- I like to buy the peeled cloves and store them in my freezer.

How I Made my Salad

First, I boiled the shrimp. Take care to not overcook them.
Next, I made the vinaigrette. Take care to measure the ingredients.
Then, I toasted the baguette and tossed everything together.

If you like shrimp, you need to try this fresh and delicious Shrimp and Feta Panzanella Salad.

Shrimp and Feta Panzanella Salad

Toasted baguette cubes, creamy French feta, farmstand tomatoes, and boiled shrimp all tossed with a basil vinaigrette.

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Prep Time 15

Cook Time 5

chilling time 1

Total Time 1 20

Course Main Course

Cuisine American, Italian

Servings

Ingredients

½ tsp. kosher salt
2 sprigs fresh thyme
1 tsp. red pepper flakes
1 tsp. fennel seeds
½ lemon
1 lb. shrimp, deveined and shelled, fresh or frozen
2 cups cubed baguette
2 tbsp. extra virgin olive oil
2 cups cherry tomatoes, halved
1 cup feta cheese, cut in half inch cubes
2 cups halved and sliced cucumbers
½ cup sliced red onion
¼ cup basil leaves
1 red bell pepper, cut in one- inch pieces

For the Basil Vinaigrette:

½ cup extra virgin olive oil
2 tbsp. fresh lemon juice
1 tbsp. red wine vinegar
1 tsp. honey
1 tsp minced garlic
1 tsp. dried oregano
¼ tsp. kosher salt and pepper
¼ cup sliced basil leaves

Instructions

Bring a large pot, half full of water, to a boil. Add the salt, thyme, red pepper flakes, fennel seeds, lemon, and the shrimp.
Boil the shrimp for 5 minutes, or until pink and firm. Remove the shrimp with a slotted spoon and drain them in a colander. Chill for at least one hour.
While the shrimp are chilling, toast the baguette: Toss the baguette cubes with the oil and place them on a baking sheet. Bake for five minutes.
Also, make the Basil Vinaigrette: Simply shake together all the ingredients in a small jar.
When the shrimp are chilled toss them together with the bread cubes and all the vegetables. Drizzle on as much dressing as you like and toss again.