Prawn and Tomato Panzanella Salad with Green Olive Dressing


Prawn and Tomato Panzanella Salad with Green Olive Dressing
The traditional Italian bread-salad gets a modern update with the addition of grilled prawns & a green-olive dressing.

Panzanella is a classic Italian summer dish, it goes back to the peasant of mixing stale bread with vegetables to save food waste. We have added chargrilled prawns to our Tomato Panzanella Salad and a fresh Green Olive Dressing.

Prawn and Tomato Panzanella Salad with Green Olive Dressing Recipe

Serves 4


1kg green tiger prawns, peeled tails intact, deveined

1 tbsp olive oil

2 garlic cloves, finely chopped

2 tbsp parsley, finely chopped

1 red onion, thinly sliced

1 tsp salt

2 red capsicums, quartered

½ loaf ciabatta, cut into 2cm-thick slices

6 mixed heirloom tomatoes, thickly sliced

2 Lebanese cucumbers, thinly sliced lengthways

⅓ cup basil leaves

Green Olive Dressing

½ cup pitted green olives, finely chopped

½ cup extra virgin olive oil

¼ cup red wine vinegar

¼ cup mint, finely chopped

2 tbsp basil, finely chopped


Combine prawns, oil, garlic and parsley in a large bowl. Cover with plastic wrap and refrigerate for 30 minutes.

Combine onion and salt in a bowl; set aside to soften. Rinse onions under cold water, drain.

To make dressing, combine olives, oil, vinegar, mint and basil in a bowl. Season.

Preheat grill on high. Grill capsicums for 10 minutes or until skin blackens. Transfer to a bowl, cover with foil. Set aside for 10 minutes, then peel and coarsely chop.

Heat a chargrill over high heat. Add bread, cook for 2 minutes each side. Transfer to a plate. Add prawns to grill. Cook for 2 minutes each side or until they change colour and curl.

Arrange tomato, capsicum, cucumber, basil and bread on a platter. Top with prawns and drizzle with green olive dressing.


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