Fresh tomatoes, cucumbers, basil, olives and two-day-old bread are the basis for this Panzanella Salad. Tuscans don't waste a crust of bread. They turn it into a delightful summer salad. The old bread is rehydrated with juice from fresh tomatoes and vinaigrette. If rustic, artisan bread isn't available, toast whole grain bread until they are very firm. This salad is a perfect way to use the bounty of fresh seasonal tomatoes and vegetables.
Adding shrimp to the salad turns it into a light and refreshing summer dinner. The recipe gives a simple method of cooking fresh shrimp. It's a great way to cook shrimp to make sure they are not overcooked. Bought, peeled, cooked shrimp can be used instead.
Fred Tasker's wine suggestion: This delicate salad would go well with a delicate white Muscadet from France.
Helpful Hints:
_ Any type of firm, country-style bread can be used. If it is too fresh, toast if for a several minutes.
_ Any type of salad dressing can be used.
Countdown:
_ Prepare the salad ingredients.
_ Soak bread.
_ Make salad.
_ Add the dressing.
Shopping List:
Here are the ingredients you'll need for tonight's dinner:
To buy: 1 loaf whole grain bread, 1 small bunch scallions, 2 medium tomatoes, 1 small bunch basil, 1 medium cucumber, 1 lemon, 1 small container pitted black olives, 1 small container pine nuts and } pound raw, peeled and deveined large shrimp.
Staples: Reduced-fat olive oil and vinegar dressing, salt and black peppercorns.
