Composed Panzanella Salad With Shrimp And Zucchini #Fishfriday

Panzanella is a Tuscan salad of bread and tomatoes that is  mostly made in the summer. It has chunks of stale bread and tomatoes, with different add in like onions and basil, dressed with olive oil and vinegar.

I have been watching food channels and where they toss a  Panzanella salad, was tempted to try it immediately.  But as the saying "Man proposes and God Disposes" was always the mantra that came my way.   

When  our Host Hosted by Sidsel McOmie choose the theme "Salad Using Seafood" for Fish Friday's event.  This was on my to do list, has seen the light of day.   Incidentally,  somehow,  all ingredients  including the cooked shrimp was there in my refrigerator.  Bought the crusty Brun bread (see the pic here).  

I was ready to make the Composed  Panzanella Salad !

I wanted to serve this as a composed salad,  hence,  nicely arranged my panzanella salad on a large  square glass tray  or if you have  wood cheese board then that's best for this salad. 

This humble panzanella salad was our  meal in itself!  

Serves : 3 as a meal  
Ingredients
For the Sun-dried Tomato Dressing 
3 Tablespoons  Homemade Sun-dried Tomatoes
2 Garlic cloves - chopped
1 Big Ripe Tomato - chopped
3 Tablespoons  Parmesan cheese  - grated
A Juice of  Large Lemon
2 Tablespoons White Wine
1 to 1.1/4 Cup Extra Virgin Olive Oil
A pinch of Salt 
1/2 Teaspoon Black pepper powder
1/2 Teaspoon Paprika powder
Veggies for the  salad
2 Medium size zucchini, cut into large cubes or pieces 
4 -5 Button Mushrooms - halved
Extra Virgin Olive Oil  as required
Salt and Pepper  to taste
3 Large Tomatoes - cut into wedges
2 Scallions / Spring onions - chopped
2 Loaf Crusty Bread -  cut into small cubes -
200 Grams  Large Cooked Shrimp
3  - 4 Slices of Chicken Salami
Feta cheese as required  - I used 150 Grams
Handful of Fresh Mint or Basil leaves  - I used Basil

Method

Preheat the oven to 200 degrees.

First Step  

Toss the zucchini  cubes and mushrooms in some extra virgin olive oil, and spread on a lightly oiled baking sheet. Season lightly with salt and pepper. Bake at 200 degrees  for 10 minutes, tossing  it and again for another 10 minutes. 
After 20 minutes remove the zucchini from the oven and reduce the oven heat to 180 degrees.  

Now toss the bread cubes with a generous amount of olive oil. Spread on a large lightly oiled baking sheet, season with black pepper only, and bake in the 180 degrees  in the oven for 15 minutes or until the bread cubes are crisp and golden.

As these are getting baked let's prepare the 
Sun-dried Tomato Dressing.
Second Step

In a blender, add all the dressing ingredients except the extra virgin olive oil. Blend. While the mixer is running, slowly pour the extra virgin olive oil through the tube. Let the mixer run until the dressing is well-blended and smooth. Taste and adjust the seasoning to your taste. Pour into a serving bowl. Cling wrap it and refrigerate until you are ready to serve the salad.  

If anything is remaining use it as  dip or a sandwich spread! 

Let's arrange the Composed Panzanella  Salad

Place a small bowl of the Sun-dried Tomato Dressing in  the center of the tray or wood cheese board. Then begin to arrange the ingredients on the tray beginning with the wedges of  tomatoes. Add the roasted zucchini, green onions, the cooked shrimp,  chicken salami, , cheese, and fresh herbs around the tomatoes, scatter the crumbled feta cheese across the salad .Keep  the bread on one side . 

Take a plate and fork in hand -  help yourself with a little of everything and drizzle the Sun-dried Tomato Dressing on top and Enjoy!  ... yum ..yum !!

Labels : Salads, Panzanella Salad, Zucchini, Mushroom, Brun Bread, Homemade Sun-dried Tomatoes, Sun-dried Tomato Dressing, Chutneys & Dips, French Cuisine, Fish Friday