Have you ever heard of panzanella? Panza-who-a? Panzanella! It's an amazing hearty salad that has Tuscan origins and is a fancy way of saying bread salad.
Wait, what? Bread salad?
That was my first reaction and I wouldn't be surprised if you were thinking the same thing. Yes, friends, bread salad. I first had it years ago when my sister brought it to a family gathering and I was in awe of the fact that there was a salad out there where the main ingredient is bread instead of lettuce. Genius idea, methinks.
Classically it has Italian flavors using basil, tomatoes, stale bread and olive oil, which is the way my sister made it. I was inspired to twist the salad in a Greek direction, seeing as Greek salads are my very favorite kind of salad. To make it a meal, I added grilled shrimp that I marinated in a homemade Greek dressing that was also used to dress the whole shebang.
Oh, was the dressing good. It was bright and vinegary and zesty, just like I like my vinaigrettes. You could easily substitute with a bottled dressing, but trust me, this dressing is way better than bottled stuff. Learned that lesson from my Momma. She makes the best homemade dressings.
I created this recipe as my entry for the Summer Treat Challenge in the Young & Hungry Blogger Challenge. Grilling seafood in the summer is totally a treat I look forward to every year.
This recipe also features three different kinds of tomatoes, cucumbers, and bell peppers all grown organically in my backyard vegetable garden. If that's not a summer treat, I don't know what is! Bamboo skewers were the provided challenge clue, and I used them to grill the shrimp and tomatoes.
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