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 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
After 20 minutes remove the zucchini from the oven and reduce the oven heat to 180 degrees.
As these are getting baked let's prepare the
Sun-dried Tomato Dressing.
Second Step
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 .
