Use your bounty of summer produce with Tuscan Panzanella Salad

Fred Tasker’s wine suggestion: This delicate salad would go well with a delicate white Muscadet from France.

Helpful hints:

• Any type of firm, country-style bread can be used. If it is too fresh, toast if for a several minutes.

• Any type of salad dressing can be used.

Countdown:

• Prepare the salad ingredients.

• Soak bread.

• Make salad.

• Add the dressing.

Shopping list:

Here are the ingredients you’ll need for tonight’s dinner:

To buy: 1 loaf whole grain bread, 1 small bunch scallions, 2 medium tomatoes, 1 small bunch basil, 1 medium cucumber, 1 lemon, 1 small container pitted black olives, 1 small container pine nuts and 3/4 pound raw, peeled and deveined large shrimp.

Staples: Reduced-fat olive oil and vinegar dressing, salt and black peppercorns.

Tuscan Panzanella Salad

Recipe by Linda Gassenheimer

3 large slices whole grain bread (one to two days old)

4 scallions, sliced

2 medium tomatoes, cut into cubes (about 2 cups)

1 packed cup fresh basil leaves

1/2 medium cucumber, peeled and cut into cubes (about 1 cup)

6 pitted black olives, cut in half

Salt and freshly ground black pepper

4 Tbsp. reduced-fat olive oil and vinegar dressing (divided use)

3/4 lb. raw peeled and deveined large shrimp

1 Tbsp. lemon juice

1/4 cup pine nuts

Soak the bread for a few seconds in a small bowl of water. When just soft, squeeze out all the water and break into small pieces. Place bread in a bowl with the scallions, tomatoes, basil, cucumber and olives. Add salt and pepper to taste. Add 1 tablespoon salad dressing and mix well. Divide between two dinner plates.

Place shrimp and lemon juice in a pot filled with water making sure the water covers the shrimp. Bring the water just to a simmer with the bubbles starting around the edge of the pot; the water will start to turn white. Take the pot off the heat and let sit 1 minute. Drain and add the shrimp to the salad with the pine nuts. Toss with the remaining tablespoon dressing.

Yield 2 servings.

Per serving: 416 calories (30 percent from fat), 13.7 g fat (2 g saturated, 4.9 g monounsaturated), 278 mg cholesterol, 41.9 g protein, 34.4 g carbohydrates, 8.2 g fiber, 430 mg sodium.