Shrimp, Tomato, and Bread Salad

Average: 5 (1 vote)
(1 vote)
Shrimp, Tomato, and Bread Salad
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Health Score:
8,8 / 10
20 min.
ready in 26 min.
Ready in

Healthy, because

Even smarter

This recipe is packed with vitamin-dense, colorful vegetables, as well as plenty of protein from the shrimp and the parmesean.

This Italian-inspired dish is similar to a panzanella, and it tastes delicious when paired with grilled meats like lamb or pork.


0.333 cup white balsamic vinegar
½ cup good-quality olive oil
1 clove garlic cloves (peeled and minced)
¼ teaspoon salt
freshly ground Black pepper
¼ cup fresh Basil (finely chopped)
3 cups large, raw shrimp (peeled and deveined; tails left intact)
6 slices day-old peasant-style Bread
1 ripe tomato (rinsed; trimmed and cut into wedges)
1 ½ cups red Cherry tomatoes
1 ½ cups red and yellow Cocktail tomatoes
1 small Cucumber (rinsed and thinly sliced)
1 small Red onion (peeled and sliced)
1 green Bell pepper (rinsed; trimmed and thinly sliced)
0.333 cup kalamata Olives (pitted)
2 tablespoons grated Parmesan
salt (to taste)
freshly ground Black pepper (to taste)
How healthy are the main ingredients?
olive oilOliveParmesanBasilgarlic clovesalt

Preparation steps

Preheat grill to medium-high heat.
In a medium bowl, combine vinegar, olive oil, garlic, salt, pepper and basil. Whisk to incorporate.
Toss shrimp with 2 tablespoons of vinaigrette. Grill shrimp, covered, for about 2 minutes on each side or until the shrimp are firm and pink. Grill bread slices until toasted, about 1 minute per side.
Roughly cut toasted bread into bite-size pieces. In a large bowl, combine bread, shrimp, tomatoes, cucumber, onion, peppers, and olives. Drizzle with the remaining vinaigrette and toss well. Season to taste with Parmesan cheese, salt and pepper. Serve at room temperature or chilled.