June 2026
Panzanella is a Tuscan bread-and-tomato salad that’s full of flavor and texture from vine-ripe tomatoes, toasted bread, thinly sliced onions, and herbs. This heartier version turns a simple salad into a light yet satisfying summer dinner by adding protein-rich grilled shrimp and mini mozzarella balls, along with a colorful array of fresh, crisp summer vegetables.
Ingredients
- 1/4 cup plus 2 teaspoons olive oil
- 1/4 cup fresh lemon juice
- 1 teaspoon Dijon mustard
- 2 teaspoons honey
- 1 teaspoon Italian herb seasoning
- 1/8 teaspoon salt (or to taste)
- 1 pound jumbo shrimp (15-25 count per pound), shelled and deveined
- 4 thick slices of whole-grain bread
- 1 English cucumber, peeled or unpeeled
- 1 pound ripe Campari or Roma tomatoes
- 1 yellow sweet pepper
- 1/4 cup thinly sliced red onion
- 4-6 ounces mini mozzarella balls (ciliegine)
- 4-5 fresh basil leaves, sliced
Tools
- Measuring cups and spoons
- Cutting board and chef’s knife
- Mixing bowls
- Skewers
- Grill
Instructions
1. Make the dressing. Combine 1/4 cup of olive oil, lemon juice, Dijon mustard, honey, Italian herb seasoning, and salt in a jar or small bowl. Whisk or shake well to combine. Reserve about half of the dressing to marinate the shrimp, then set the remainder aside.
2. Place the peeled and deveined shrimp in a bowl and pour half of the dressing over them. Toss well and let the shrimp marinate for about 10 minutes. Skewer the shrimp once they are seasoned.
3. Turn on the grill and let it heat to high, about 400 F.
4. Brush both sides of each slice of bread with the remaining 2 teaspoons of olive oil.
Grill the bread slices and skewered shrimp for about 2 minutes on each side, or until the bread is toasted with grill marks and the shrimp turn pink and are firm. Keep a close eye on both so they don’t burn. Remove the bread and shrimp, then set them aside to cool slightly.
6. Cut the cucumber, tomatoes, yellow pepper, and bread into 1-inch, bite-sized pieces, then place them in a large bowl. Add the sliced onion, shrimp, and mozzarella balls. Drizzle the reserved dressing over the salad and toss to combine. Let the salad rest for about 5 minutes. The bread will soften as it absorbs the dressing and tomato juices.
7. Garnish with sliced fresh basil and serve.
Kids Can!
- Whisk or shake the dressing
- Brush the bread with olive oil
- Toss the salad
