This Panzanella Salad is anything but boring! A little twist on the classic Italian Panzanella, transformed my ripe tomatoes; stale bread; and leftovers into a satisfying, glorious appetizer!
For the Sun-dried Tomato Dressing
- 3 oz Sun-dried tomatoes
- 2 garlic cloves, peeled and chopped
- 1 ripe Roma tomato, chopped
- 2 tbsp shaved Parmesan cheese
- 1 large lemon, juice of
- 2 tbsp white wine vinegar
- 2 tbsp water
- 1 1/4 cup extra virgin olive oil
- Salt and pepper
For the Panzanella Salad
- 3 Medium size zucchini, cut into large cubes or pieces
- Extra Virgin Olive Oil
- Salt and pepper
- 3 large tomatoes, preferably heirloom tomatoes of different color, sliced
- 2–3 green onions, trimmed
- 1 Loaf Ciabatta bread or similar Italian crusty bread, cut into small cubes
- 1/2 lb large cooked shrimp, tails on
- 6 oz sliced Prosciutto di Parma
- 6 oz sliced salami
- Feta cheese or fresh baby mozzarella
- Olives, a variety
- Fresh mint or basil leaves
- Preheat the oven to 450 degrees F.
- First make the sun-dried tomato dressing. In a large food processor, add all the dressing ingredients except the extra virgin olive oil. Blend. While the processor is running, slowly pour the extra virgin olive oil through the processor tube. Let the processor run until the dressing is well-blended and smooth. Taste and adjust the seasoning to your liking. Pour into a separate container. Cover and refrigerate until you are ready to serve the salad.
- Now make the Panzanella salad. Toss the zucchini cubes in some extra virgin olive oil, and spread on a lightly oiled baking sheet. Season lightly with salt and pepper. Bake in the 450 degrees F heated-oven for 20 minutes, tossing halfway through.
- Remove the zucchini from the oven and reduce the oven heat to 350 degrees F. Now toss the bread cubes with a generous amount of olive oil. Spread on a large lightly oiled baking sheet, season with peppers only, and bake in the 350 degrees F heated-oven for 15 minutes or so
- Meanwhile compose the salad. Place a small bowl of the sun-dried tomato dressing on one side of a large tray or wood cheese board like this one. Then begin to arrange the ingredients on the board beginning with the large slices of heirloom tomatoes (as the centerpiece, so to speak). Add the roasted zucchini, green onions, the cooked shrimp, your choice of Italian meats, olives, cheese, and fresh herbs around the tomatoes. Leave room on the board for the bread.
- When the bread is ready, add it where you have made room on the board, and scatter some across the salad. If you have extra toasted bread, simply place it in its own basket or bowl next to the salad. Enjoy!
- Cooking Tip: You will likely have more than you need of the sun-dried tomato dressing. If so, you can store it in a dry air-tight container in the fridge for two-three days or so. It’s best if you use it up as soon as you can. Because it’s nice and thick, you can use it as a spread for sandwiches as well as a dip for veggies.
- Recommended for this Recipe: Our Private Reserve Greek extra virgin olive oil (from organically grown and processed Koroneiki olives!)
- Visit our store to browse our spices, olive oils and bundles!
- Category: Salad
- Method: Baked
- Cuisine: Mediterranean
Keywords: Salad, Shrimp Salad, Shrimp and Zucchini, Panzanella Salad, Sun-dried Tomato Dressing