Fried Shrimp with Peach and Green Tomato Relish
This Southern-style shrimp dish is just peachy keen.
Panzanella is an Italian salad traditionally made with stale bread. The bread absorbs the juices from the tomatoes and the dressing, making it soft and chewy.
Ingredients
SERVINGS: Serves 4
- ½ pound day-old crusty bread, torn into 1-inch pieces
- 3 tablespoons extra virgin olive oil, plus more for drizzling
- 2 tablespoons balsamic vinegar
- 1 teaspoon honey
- 1 small clove garlic, minced
- Salt and freshly ground pepper
- 1 ½ pounds ripe cherry tomatoes, halved
- ¼ cup thinly sliced red onion
- 1 cup fresh basil leaves
Preparation
- Heat oven to 375˚. Spread bread in an even layer on a rimmed baking sheet. Bake until lightly toasted, about 10 minutes.
- Whisk together oil, vinegar, honey, and garlic in a large bowl until thick. Season with salt and pepper.
- Add tomatoes, onion, basil, and toasted bread; toss to combine.
- Let sit for up to 30 minutes before serving drizzled with additional oil.
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