Imagine a dish that captures the essence of a sun-drenched Greek island, where crispy bread, succulent shrimp, and vibrant vegetables dance together in a symphony of flavors. This Greek Shrimp Panzanella is not just a salad; it's a culinary journey that transforms simple ingredients into an extraordinary meal that will transport your taste buds straight to the Mediterranean coastline. Get ready to fall in love with a recipe that's quick, easy, and absolutely irresistible!
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: Greek
Serves: 4 servings
Ingredients
- 1 lb shrimp, peeled and deveined
- 4 cups stale bread, cubed
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/2 red onion, thinly sliced
- 1/2 cup feta cheese, crumbled
- 1/4 cup olive oil
- 2 tablespoons red wine vinegar
- Salt and pepper to taste
Instructions
- Prepare all ingredients by washing and chopping vegetables. Pat shrimp dry with paper towels and season with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Add shrimp and cook for 2-3 minutes per side until they turn pink and are just cooked through. Remove shrimp from pan and set aside to cool slightly.
- In the same skillet, add bread cubes and toast until golden and crispy, about 3-4 minutes, stirring occasionally to ensure even browning.
- In a large mixing bowl, combine toasted bread cubes, halved cherry tomatoes, diced cucumber, and thinly sliced red onion.
- Whisk together remaining olive oil, red wine vinegar, salt, and pepper in a small bowl to create the dressing.
- Add cooked shrimp to the vegetable and bread mixture, then pour the vinaigrette over the salad and toss gently to combine.
- Sprinkle crumbled feta cheese over the top of the salad just before serving.
- Let the salad sit for 5 minutes to allow flavors to meld together. Serve at room temperature as a light and refreshing meal.
Tips
- Use day-old or stale bread for the best texture - it absorbs the dressing beautifully without becoming soggy.
- Pat the shrimp completely dry before cooking to ensure a perfect golden sear and prevent steaming.
- Don't overcook the shrimp - they should be just pink and slightly curled, which typically takes 2-3 minutes per side.
- Toast the bread cubes in the same pan you cooked the shrimp to capture all those delicious, flavor-packed remnants.
- Let the salad rest for 5 minutes before serving to allow the flavors to meld and the bread to slightly soften.
- For extra flavor, consider adding fresh herbs like chopped basil or oregano just before serving.
- This dish is best served at room temperature, making it perfect for summer gatherings and picnics.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 25g
Protein: 30g
Fat: 18g
Saturated Fat: 6g
Cholesterol: 220mg
