05 Aug Grilled Shrimp and Bread Salad


  • 1/2 cup sherry vinegar
  • 1/4 cup extra-virgin olive oil
  • 1 garlic clove, minced
  • 1/4 tsp salt
  • 1/4 teaspoon freshly ground pepper
  • 1 lb large shrimp, peeled and deveined
  • 6 thick slices day-old country-style or sourdough bread
  • 1 lb tomatoes, chopped
  • 1/3 cup pitted kalamata olives, coarsely chopped
  • 1/4 cup chopped fresh basil
  • Salt and freshly ground pepper


1.  Preheat grill to medium-high heat.

2.  Whisk together first 5 ingredients in a small bowl.

3.  Toss shrimp with 2 T of the vinaigrette. Grill shrimp, two minutes on each side or until pink. Grill bread slices 1 minute on each side or until toasted. Cut bread into 1-inch cubes.

4.  Combine bread, shrimp, tomatoes, olives, and basil in a large bowl; add remaining vinaigrette, and toss well. Season with salt and pepper. Can be refrigerated up to 2 hours before serving.