ChezCindy: Shrimp Panzanella Salad

 

This stunning Shrimp Panzanella Salad can be made year-round using common items found at the grocery store.  Or make the most from the last of summer's bounty from the Farmers Market using beautiful late summer tomatoes and peppers.  Hearty, healthy, and feeds a crowd!  

Shrimp Panzanella Salad
4 cups 1-inch diced bread from country loaf or ciabatta 
1 cup olive oil, divided
4 teaspoons kosher salt, divided
1 teaspoon pepper, divided
1 1/2 pounds shrimp (16 to 20-count), peeled and deveined 
1/4 cup red wine vinegar 
1 garlic clove, minced
1 tablespoon Dijon mustard
1 tablespoon agave syrup
4-5 Persian cucumbers, 1/2-inch diced
8-10 mixed color mini-bell peppers, 1/2-inch diced
2 pints mixed color cherry tomatoes, halved
1/4 cup capers, drained
1 5-ounce container baby arugula
1/2-pound feta cheese, crumbled
Preheat the oven to 400 degrees.  

For the croutons, place the diced bread onto a large sheet pan.  Drizzle with 2 tablespoons olive oil, tossing together with 1 teaspoon salt and 1/2 teaspoon pepper.  Spread out the croutons into an even layer.  Bake for 10-12 minutes until lightly browned.  Transfer the croutons to a large bowl, set aside.  

Dry the shrimp on paper towels.  Using the same sheet pan, toss the shrimp with 2 tablespoons olive oil and 1 teaspoon salt, spreading out the shrimp in an even layer.  Roast the shrimp for 7 minutes.  Transfer the shrimp to a plate to cool, set aside.

Make the vinaigrette by adding the vinegar, minced garlic, Dijon, agave syrup, 1 teaspoon salt, and 1/2 teaspoon pepper in a 2-cup glass measuring cup.  Whisk to combine.  While whisking constantly, slowly add in the 3/4 cup of remaining olive oil to emulsify the vinaigrette.  Set aside.

Putting it all together:  To the large bowl holding the croutons, add the diced cucumbers, diced peppers, halved cherry tomatoes, capers, and shrimp.  Add 1/3 cup vinaigrette, tossing gently to combine.  Add the arugula, feta and 1/2 cup vinaigrette, tossing to combine.  Taste for seasoning adding more vinaigrette if desired, and/or additional salt.  Serve at room temperature.