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Grilled Pesto Shrimp Panzanella Salad

Hearty chunks of toasted bread tossed with pesto, cherry tomatoes, mozzarella, diced red onion and basil topped with pesto rubbed grilled shrimp.  This salad is a meal in a bowl and a great way to savor those late summer tomatoes.
Total Time 40 minutes
Course Salad
Cuisine Mediterranean
Servings 6
Calories 594 kcal

Ingredients
  

  • 2 pints cherry tomatoes, halved
  • 1/4 cup white balsamic vinegar
  • 1/2 teaspoon kosher salt
  • 1 baguette, cut into 1 inch cubes
  • 1 tablespoon extra virgin olive oil
  • 8 ounces mozzarella pearls
  • 1/2 red onion, diced

For the pesto

  • 1 heaping cup basil leaves, tightly packed
  • 1/2 cup toasted walnuts*
  • 1/4 cup parmesan cheese, grated or shaved
  • 2 garlic cloves
  • 1 tablespoon white balsamic vinegar
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon ground black pepper
  • 1/2 cup extra virgin olive oil

For the shrimp

  • 4 metal or wooden skewers (if using wooden, soak in water for 30 minutes)
  • 1 lb 16/20 shrimp, tail-on peeled and deveined
  • 1 teaspoon extra virgin olive oil
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon ground black pepper

Instructions
 

To make the pesto

  • Add basil, walnuts, parmesan, garlic, vinegar, salt and pepper to a food processor. Pulse until finely chopped and combines. Slowly drizzle in olive oil, while continuing to pulse, until mixture is well blended.
  • Add cherry tomatoes, white balsamic vinegar and salt to a medium mixing bowl. Let sit while you prepare the rest of the salad.
  • Preheat oven (or toaster oven) to 300 degrees F. Toss bread cubes with extra virgin olive oil. Place bread cubes onto a baking sheet. Bake for 20 minutes, until crisp, but not toasted (still light in color), flipping bread cubes halfway through cooking time. Remove from oven and let cool. Add bread to a very large serving bowl or platter. Spoon 3/4 of the pesto (recipe below) overtop the toasted bread. Using your hands, toss the bread cubes with the pesto until the pesto coats the bread.
  • Preheat grill to high heat. Clean and oil grates. Thread shrimp onto skewers (make sure to have soaked skewers in water for 30 minutes, if using wooden skewers, to prevent them from burning). Pat dry with a paper towel. Brush lightly with extra virgin olive oil (you don't want it dripping with oil) and sprinkle with salt and pepper on both sides.
  • Reduce grill heat to medium. Add the shrimp and grill for 1-2 minutes on each side until shrimp are cooked through and opaque. Remove from grill.
  • Brush shrimp with remaining pesto.
  • Add tomato mixture, mozzarella and red onion to the large bowl with the pesto bread. Toss well to combine. Let sit at room temperature for a few minutes.
  • Top salad with shrimp skewers and serve.

Notes

*To toast walnuts. Preheat oven to 350. Place walnuts in a single layer on a baking sheet. Toast for 8-10 minutes until walnuts are fragrant and lightly toasted. Remove from oven.

Nutrition

Calories: 594kcalCarbohydrates: 32gProtein: 30gFat: 39gSaturated Fat: 7gCholesterol: 207mgSodium: 1336mgPotassium: 561mgFiber: 4gSugar: 7gVitamin A: 1358IUVitamin C: 26mgCalcium: 360mgIron: 4mg
Keyword Shrimp Panzanella Salad
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