Make summer produce shine with Tuscan Panzanella Salad

Published 12:00 am Tuesday, August 16, 2016

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 it is 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. Precooked, peeled 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 it for 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 3⁄4 pound raw, peeled and deveined large shrimp.

Staples: Reduced-fat olive oil and vinegar dressing, salt and black peppercorns.

— Linda Gassenheimer is the author, most recently, of “Delicious One-Pot Dishes,” featuring 60 recipes designed to be stewed, braised, slow-cooked or steamed, each in a single pot. Her website is dinnerinminutes.com.