Panzanella with crispy bread and shrimp with oregano


  • 4 slices of country bread cut into cubes
  • 1 red onion
  • 5 ripe tomatoes
  • 2 organic cucumbers
  • 1/2 bunch of basil
  • 4 tablespoons of basil-infused oil from La Tourangelle
  • 2 tablespoons dried oregano
  • 250 g cooked peeled shrimp
  • 1 clove garlic, peeled and crushed
  • 1 tablespoon(s) white balsamic


  1. Peel the red onion and cut it into strips. Cut the tomatoes into medium-sized cubes. Remove the basil leaves.

  2. Peel the cucumbers, leaving one strip of skin on every two. Cut them in half lengthwise, remove the seeds and then cut into 0.5 cm slices.

  3. In a skillet, heat 2 tbsp of infused oil. Brown the bread cubes with half of the oregano until golden brown. Set aside. In the same skillet, sauté the salted and peppered shrimp with the garlic clove and remaining oregano for 3 min.

  4. In a salad bowl, mix the vegetables and basil. Then add the shrimp and the crispy bread cubes. Season with salt and pepper, then drizzle with basil-infused oil and white balsamic.

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