When local tomatoes are at their peak, as they are right now, my favorite dishes to make with them are gazpacho and panzanella, the latter being an Italian bread and tomato salad studded with crisp onion and cooling cucumber.
The two dishes are similar in their ingredients and their prep (lots of chopping, no cooking), differing mostly in their final form: the Spanish soup being whizzed to a coarse or smooth puree, the Italian salad staying chunky. Maybe that's why I can't decide which I like better and often jump between the two.
Lately, panzanella has been winning at my house. It's so easy and so satisfying that I eat enough to make the entire meal. For nights when a bit more heft seems a good idea, some quickly grilled shrimp are the answer, as you'll find here.
Another joy of panzanella is its flexibility. Cookbook author and chef Pino Luongo, in his 1988 book A Tuscan in the Kitchen, illustrates that with his recipe. He merely lists the ingredients, giving no amounts (which is true of most of the book). Luongo's liberating approach underscores that panzanella is easily adaptable to your whim.
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Panzanella with Shrimp
Prep: 20 minutes. Cook: 4 minutes. Servings: 4.
1 pound garden fresh tomatoes, cored, chopped in large pieces
1 English cucumber, chopped in 1/2-inch pieces
1/2 cup sweet onion, chopped in 1/2-inch pieces
2 tablespoons extra-virgin olive oil
1 tablespoon red wine vinegar
3/4 teaspoon kosher salt
1/2 day-old baguette, cubed in bite-size pieces (or 6 ounces of another rustic bread)
1 pound medium shrimp, shelled, deveined
Mix tomatoes, cucumber and onion in large bowl. Pour olive oil and vinegar over them. Stir to combine; season with 1/2 teaspoon salt. Stir in bread cubes. Set aside while grilling shrimp. Stir occasionally so bread can absorb liquid thrown off by vegetables.
Thread shrimp on skewers; season with remaining 1/4 teaspoon salt. (Brush shrimp with a little vegetable oil to prevent sticking.) Grill over medium heat, turning once, until just cooked through, 4 minutes. Remove from skewers; toss with panzanella salad.
Nutrition: 377 calories, 9 grams fat, 1 grams saturated fat, 229 milligrams cholesterol, 38 grams carbohydrates, 36 grams protein, 1,008 milligrams sodium, 3 grams fiber.
Note: If using wooden skewers, soak them in cold water for 30 minutes before using.