Panzanella is an Italian bread salad, and it’s a great way to use up stale bread. It’s also a nice way to get kids (and vegetable averse grown ups) to eat more veggies. I like pairing it with quick cooking shrimp for an easy weeknight meal. By the time you’ve let the shrimp marinate, you’ll have grilled the bread and put the salad elements together.
Cherry tomatoes are at their peak right now and are packed with beta-carotene. And while cooked tomatoes are higher in lycopene than fresh ones, the uncooked ones are still a good source of this nutrient. Several studies have found that people with higher amounts of lycopene in their blood have a lower risk of some types of cancer.
Note: I like using a metal mesh grill basket for small items like shrimp. It’s much easier and cleaner than threading the shrimp onto skewers and then having to remove them once they’re cooked. You can probably get a basket on sale now.
Frances Largeman-Roth, RDN, is a nutrition expert, writer and best selling author. Her books include Feed the Belly, The CarbLovers Diet and Eating in Color.