Grilled Shrimp & Peach Panzanella Salad with Basil Vinaigrette uses seasonal ingredients to create a light but fresh summertime salad.
With a burst of fresh basil, sweetness from perfectly ripe peaches, and a hint of spice from grilled shrimp this panzanella salad is perfectly fit for lunch or dinner.
I love fancy salads that are both simple and delicious. I also love using seasonal produce in my salads and was inspired by the summer bounty of peaches and basil to create a fresh salad starring both.
This salad was created as more of an in the moment recipe — working with what I had in the kitchen and pairing flavors as I went along. For my base I started with baby kale, sugar snap peas for crunch, and sliced green onions since their flavor isn’t as potent as red onions (plus, I just really dislike raw red onions).
I personally love fresh fruit in my salads and knew I wanted to incorporate juicy, ripe peaches but had to off-set the sweetness they would add to the dish. In hopes of balancing the naturally sweet peaches, I created a basil vinaigrette that’s heavy on lemon using both real lemon juice and a white lemon balsamic vinegar from Texas Hill Country Olive Oil (my favorite! I also use it in my Cali breakfast toast recipe). If you’ve never had basil and lemon paired together, you’re missing out. This basil vinaigrette would also make a great dipping sauce for fresh, soft bread!
With both the sweet and acidic elements in check, I began looking for a way to incorporate the slightest hint of spice into my Grilled Shrimp & Peach Panzanella Salad so I tossed the shrimp with cumin, smoked paprika, and a bit more lemon before quickly searing both sides on the grill.
For extra crunch and because I love a good crouton, I baked up leftover crusty bread with a drizzle of olive oil and garlic salt until it was golden and crispy. Once tossed with the basil vinaigrette, the croutons became chewy, flavorful bites elevating the Grilled Shrimp & Peach Panzanella Salad to that of restaurant quality!
Fun Fact: <3M and I alway compare fancy at home salads to that of restaurants’, asking one another ‘how much would this salad be at a restaurant?’ This one clocked in at about $14 in our minds!
The end product was a deliciously balanced salad — sweet, acidic, spicy and crunchy from the fresh vegetables and chewy bread. Grilled Shrimp & Peach Panzanella Salad with Basil Vinaigrette is a divine summertime salad perfect for lunch or dinner. Give it a try and let me know what you think.
- For the panzanella bread
- 1/2 loaf crusty bread, like ciabatta, cut or torn into 1 inch cubes
- 2 tablespoons olive oil
- ½ teaspoon garlic salt
- For the shrimp
- 1 pound shrimp, peeled & deveined
- 1 tablespoon lemon juice
- zest from half a lemon
- 1 teaspoon cumin
- ½ teaspoon smoked paprkina
- salt and pepper to taste
- For the basil vinaigrette
- 4 tablespoons olive oil
- 2 tablespoon while lemon balsamic vinegar
- zest from half a lemon
- 2 tablespoons fresh lemon juice
- 1 cup fresh basil leaves
- salt and pepper to taste
- For the salad
- 8 cups baby kale
- 2 cups sugar snap peas
- 4 green onions, thinly sliced
- 2 peaches, pits removed and thinly sliced
- Preheat the oven to 425°F and line a large baking sheet with parchment paper
- Toss the bread cubes with 2 tablespoons of olive oil and the garlic salt
- Spread the bread evenly on the prepared baking sheet and bake for 10-12 minutes, tossing once halfway until golden brown and crusty. Remove from oven and let cool.
- Quickly marinate the shrimp by tossing the shrimp with 1 tablespoon lemon juice, zest, spices, and salt and pepper. Let set 5-10 minutes. When ready to eat, grill the shrimp 2-3 minute per side over a medium flame. Let rest while assembling the salad.
- Prepare the basil vinaigrette by placing all vinaigrette ingredients into a food processor and pulsing until the ingredients have emulsified and the basil is finely minced.
- To assemble the salad, toss together the kale, sugar snap peas, green onions, peaches, and panzanella croutons. Pour half of the basil vinaigrette over top and toss to coat. Plate the salads and place the cooked shrimp on top. Serve with additional dressing on the side.
