Grilled Shrimp Panzanella Salad

Preheat the oven to 375°F and line 1 to 2 baking sheets with parchment paper. Using a crusty bread such as French baguettes or Ciabatta, cut 8 cups of bread into 1‑inch cubes, keeping them uniform so they toast evenly.

Toss the cubed bread in 3 tablespoons of olive oil.

Spread the bread cubes onto the prepared baking sheet and bake for 15 minutes, until lightly golden. Allow to cool completely. This step can be done the day before, if desired. Set aside.

Preheat your grill to high. Prepare the produce. Coarsely chop 1 loosely packed cup each of fresh basil and parsley. Halve cherry or grape tomatoes to measure 2 cups — I’m using Sun Gold and pear yellow varieties from my garden, but any type will work. Quarter the cucumbers lengthwise, then chop. I’m using Persian cucumbers, though an English cucumber is a fine substitute if Persian aren’t available. Trim the ends off the zucchini, then cut lengthwise into slices. Slice the red onion into slices; no need to peel.

Add the chopped parsley and basil to a large bowl along with halved tomatoes, the chopped cucumbers, and 3 minced garlic cloves. Pour in ½ cup olive oil and ¼ cup red wine vinegar, then season with salt and cracked black pepper. Toss to combine. Set aside in the refrigerator.

Brush both sides of the onion and zucchini slices with a high‑heat oil such as canola, vegetable, or avocado to prevent sticking on the grill, then brush the bell pepper with oil as well.

Once the grill is hot, lightly oil the grates by dipping a folded paper towel into high‑heat oil like vegetable, canola, or avocado, then using long tongs to rub it over the grates—this helps prevent sticking and keeps your hands safely away from the heat. Place the vegetables on the grill, close the lid, and cook until lightly charred, about 4 minutes. Turn and cook the other side until lightly charred as well. The bell pepper will take longer than the onion and zucchini. Remove the onion and zucchini once charred, then continue grilling the bell pepper until charred and tender. Once the bell pepper is charred, transfer it to a bowl and cover to steam for 10 minutes.

Reduce the grill heat to medium (350–375°F). Toss the cleaned shrimp with 3 tablespoons of olive oil, salt, and cracked black pepper until evenly coated. Thread onto skewers (soak bamboo or wooden skewers first to prevent burning). Grill 2–3 minutes per side, until pink, opaque, and lightly charred.

Chop the grilled vegetables and add them to the bowl with the other salad ingredients.

Add the toasted bread, tossing until combined.

Toss the grilled shrimp with all of the salad ingredients until evenly combined, then top with Parmesan cheese.

Enjoy!

For more delicious salad recipes, check out these next:

• Chicken Caesar Salad Lettuce Boats
• Cucumber Burrata Salad
• Greek Meatball Bowl
• Asian Cucumber Salad
• Italian Pasta Salad
• Santa Maria Surf & Turf Salad
• Tomato Cucumber & Grilled Squash Salad
• Shrimp and Orzo Salad