Shrimp Panzanella Spinach Salad is a tasty twist on the classic Tuscan bread salad. Light, healthy, and totally delicious!
My love affair with panzanella has gotten out of control.
I’d like to claim it’s due to the fresh flavors, amazing texture, and overall awesomeness of my salad game this summer but the real reason I keep making these baller bread salads is a bit lame. It’s because we’re swimming in stale bread!
I’m pretty much infamous for picking up a fresh loaf of ciabatta or sourdough from the bakery and then completely forgetting it exists.
How on earth could a carb loving food blogger FORGET about fluffy, amazing bakery fresh bread, you ask? Easy! I set the bread on the counter, think of nothing but grilled cheese sandwiches morning noon and night, make a gosh darn grilled cheese, happy dance around the kitchen, then hide the bread behind the cereal box in the pantry so I don’t scarf 8 grilled cheese sandwiches in a 3 day period.
This is pretty much how it goes every single time, minus the times I give in and make ALLTHEGRILLEDCHEESE of course, so naturally we’ve been eating a lot of panzanella.
Shrimp Panzanella Spinach Salad
This scrumptious spinach salad features juicy shrimp, toasted ciabatta bread, fresh veggies, and an ultra simple dressing that can be made with just 3 simple ingredients: extra virgin olive oil, red wine vinegar, and garlic. Toss a little salt and pepper into the mix for good measure and you have a super simple salad that’s full of flavor!
Shrimp Panzanella Spinach Salad
Yield 2 servings
- 1/2 English cucumber
- 1/4 red onion
- 2 plum tomatoes
- 2-3 cups fresh baby spinach
- 1-2 tsp extra virgin olive oil
- 3 slices day-old bread (ciabatta, Italian, sourdough, etc...)
- 1 + 1/2 tsp butter or oil, for sautéing
- 8 oz raw shrimp (fresh or defrosted from frozen)
- salt and pepper, to taste
EASY PEASY DRESSING:
- 3 TBSP quality extra virgin olive oil, plus extra for drizzling
- 2 TBSP red wine or white wine vinegar
- 1 large clove garlic
- 1/4 tsp sea salt
- 1/4 tsp black pepper
- fresh basil
- sliced avocado
- mozzarella or feta cheese
For this recipe, any size shrimp will do. I typically use large or jumbo. Prep shrimp as needed by defrosting (if frozen), cleaning, peeling and deveining your shrimp. You can also pick up pre-prepped raw shrimp if desired.
- Pre-heat your oven or toaster oven to 425 degrees F.
- Chop your tomatoes and thinly slice your red onion and cucumber.
- Whisk together your dressing and add cucumber and onion. Allow to marinate while you prep the salad.
- Line a baking sheet and top with torn pieces of ciabatta bread. Drizzle with of olive oil, toss to coat, and arrange in an even layer. Toast until lightly browned but still soft on the inside, approx. 5-7 minutes.
- Heat a little butter or oil on in a medium skillet one medium-high heat and add your shrimp. Cook shrimp approx. 3 minutes until opaque and pink. Season with salt and pepper, to taste. For plump, cocktail-style shrimp, add a tablespoon or so of water into the skillet while the shrimp cooks.
- Ready to eat? pour your dressing and veggies over the spinach, add toasted bread and tomatoes and toss to coat. Top with shrimp and dig in!
Because the bread will toast while you cook your shrimp, the total cook time is only 5-7 minutes. Score!
:: pin it for later ::
If you get a chance to try this Shrimp Panzanella Spinach Salad let me know!
hungry for more?
- Cherry Tomato Salad
- Cilantro Lime Shrimp Salad with Strawberry Salsa
- Cranberry Blueberry Spring Mix Salad with Blueberry Balsamic Dressing
- Almond Crusted Goat Cheese Salad with Strawberries and Kiwi
- Buffalo Chickpea Salad
“Made this for dinner last night … followed the recipe to a T and it was INCREDIBLE! This will go into the regular dinner rotation … better than ANY restaurant !!!” – Lacey