Perfect for lunch or dinner, this colorful salad is a toss-up of cooked shrimp, Calamata olives, red and yellow peppers, tomatoes, fresh herbs and a homemade marinade of red wine vinegar and olive oil. We top it all with homemade garlic croutons for a crunchy.
INGREDIENTS
- 3-4 cups cubed bread, day-old works best
- 4 tablespoons DeLallo Extra Virgin Olive Oil
- 1 teaspoon DeLallo Minced Garlic in Water
- 4 large tomatoes, chopped
- 1 large yellow pepper, chopped
- 1 large red pepper, chopped
- 1/2 cup DeLallo Jumbo Pitted Calamata Olives, sliced
- 1 pound peeled, cooked shrimp
- 4 tablespoons DeLallo Chianti – Imported Red Wine Vinegar
- 2 teaspoon chopped thyme
- 1/2 cup chopped Italian flat-leaf parsley
- 1/4 cup chopped chives
- DeLallo Natural Coarse Sea Salt
- Freshly ground pepper
- 6 ounces spring mix lettuce
DIRECTIONS
- Preheat oven to 375˚F.
- Arrange bread cubes on a baking sheet. In a small bowl, combine oil and minced garlic. Drizzle oil over bread and bake, stirring occasionally, for 12 to 15 minutes until toasted. Allow to cool.
- Combine tomatoes, peppers, olives, shrimp, vinegar, thyme, parsley and chives. Mix thoroughly to incorporate. Salt and pepper to taste.
- Serve salad atop a bed of lettuce garnished with garlic croutons.
