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