Grilled Panzanella with Shrimp
Photo: Annabelle Breakey; Styling: Jeffrey Larsen
A quick turn on the grill brings extra summer flavor to this riff on classic Italian bread salad.
How to Make It
Step 1
1
Heat a grill to high (450° to 550°). Drizzle tomatoes, shrimp, and bread slices (on both sides) with 3 tbsp. oil.
Step 2
2
Put cucumber, onion, mint, basil, and capers in a medium bowl and stir to combine.
Step 3
3
In a small jar with a tight-fitting lid, combine mustard, salt, pepper, vinegar, and remaining 1/4 cup oil. Cap jar and shake vigorously to emulsify, then pour dressing over cucumber mixture.
Step 4
4
Arrange tomatoes and shrimp in a single layer on a grill pan. Grill tomatoes, turning once or twice, until skins begin to char and tomatoes soften, about 4 minutes total. Grill shrimp, turning once, until pink and slightly charred, 3 to 4 minutes total. Let cool slightly.
Step 5
5
Grill bread slices directly on cooking grate, turning once, until browned on both sides, about 2 minutes total.
Step 6
6
Cut tomatoes in half and add to cucumber mixture along with shrimp; stir to combine. With a vegetable peeler, shave ricotta salata into salad and gently combine. Spoon some dressing onto each slice of bread to moisten, then top each with a quarter of the salad. Serve immediately.
Ingredients
30 cherry tomatoes (mix of red and yellow)
12 large shrimp (26 to 30 per lb.), peeled and deveined
4 slices (3/4 in. thick) from a wide, crusty loaf, such as pain au levain
7 tablespoons extra-virgin olive oil, divided
2 cups diced cucumber (if using a thin-skinned variety, such as Persian, do not peel)
1/4 small red onion, cut into slivers
1/4 cup torn fresh mint leaves
1/4 cup torn fresh basil leaves
1 tablespoon drained brined capers
1 teaspoon Dijon mustard
1/2 teaspoon kosher salt
1/4 teaspoon pepper
2 tablespoons red wine vinegar
1 ounce ricotta salata or manchego cheese
Directions
Step 1
1
Heat a grill to high (450° to 550°). Drizzle tomatoes, shrimp, and bread slices (on both sides) with 3 tbsp. oil.
Step 2
2
Put cucumber, onion, mint, basil, and capers in a medium bowl and stir to combine.
Step 3
3
In a small jar with a tight-fitting lid, combine mustard, salt, pepper, vinegar, and remaining 1/4 cup oil. Cap jar and shake vigorously to emulsify, then pour dressing over cucumber mixture.
Step 4
4
Arrange tomatoes and shrimp in a single layer on a grill pan. Grill tomatoes, turning once or twice, until skins begin to char and tomatoes soften, about 4 minutes total. Grill shrimp, turning once, until pink and slightly charred, 3 to 4 minutes total. Let cool slightly.
Step 5
5
Grill bread slices directly on cooking grate, turning once, until browned on both sides, about 2 minutes total.
Step 6
6
Cut tomatoes in half and add to cucumber mixture along with shrimp; stir to combine. With a vegetable peeler, shave ricotta salata into salad and gently combine. Spoon some dressing onto each slice of bread to moisten, then top each with a quarter of the salad. Serve immediately.
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