Tuscan Inspired Shrimp Salad with Red Wine-Charred Lemon Vinaigrette

Tuscan Shrimp Salad with Red Wine-Charred Lemon Vinaigrette

Fresh, Flavorful, and Bright—A Perfect Summer Bite with Tuscan Flair!

I don’t know about you, but I have a thing for salads that feel like a full meal. You know, the ones that bring texture, color, and flavor to the table while still leaving you feeling light and satisfied? That’s this salad.

Some of the best recipes come from a little nostalgia, and this one is no exception. There used to be a small seafood shop in town that made an incredible shrimp and tortellini salad. Simple, fresh, always delicious. When they closed their doors, I knew I had to recreate it, but with a twist. Enter my Tuscan Inspired Shrimp Salad, a dish that takes inspiration from the original but infuses it with bold Mediterranean flavors. It’s fresh, delicious, and loaded with Mediterranean flavor.

By layering briny kalamata olives, sweet roasted red peppers, and tender artichokes, this salad transforms into something straight out of a sun-drenched Tuscan kitchen. And that vinaigrette? Charred lemon meets red wine vinegar in a perfect balance. Bright, tangy, and just the right amount of smoky from those charred lemons, it clings to every bite, making sure no forkful is left behind. A little garlic, a hint of anchovy (trust me, you won’t even know it’s there, but you’d miss it if it wasn’t), and a touch of honey to balance it all out.

The result? A salad that’s fresh, satisfying, and bursting with the flavors of Italy. Whether you’re serving it up for a quick dinner, a backyard gathering, or just a little midweek indulgence, I promise—this one’s a keeper.

Charred Lemon

If you’ve never charred a lemon before, prepare to have your senses awakened. Cutting lemons in half and searing them in a hot, dry skillet or on your grill does something magical. It caramelizes the sugars and brings out a smoky depth that plain lemon juice just can’t deliver. Plus, it makes your kitchen smell amazing, like citrus meets campfire. Once charred, the juice becomes the perfect tangy base for the vinaigrette.

Making the Vinaigrette

Now that we’ve got our charred lemons, it’s time to whisk them into the vinaigrette. This one’s got layers of flavor: Red wine vinegar adds a classic tang.
Garlic and anchovy (trust me, it’s subtle but so worth it) add savory depth.
Honey brings a touch of sweetness to balance all that acidity. And of course, extra virgin olive oil ties it all together into silky perfection.

The result is a dressing that’s bright, zesty, and just a little smoky. I could honestly pour it on just about anything (and I have) but it truly shines on this salad.

Putting It All Together

The beauty of this salad is how effortlessly it comes together. Start by cooking the tortellini until perfectly al dente, then cool it under cold water to keep it from getting too soft. Meanwhile, poach the shrimp until they’re tender and juicy, then chill them in an ice bath to lock in that perfect texture.

Once your shrimp and tortellini are ready, it’s just a matter of tossing everything together. Combine them with the artichokes, roasted red peppers, red onion, and kalamata olives, letting all those vibrant Mediterranean flavors mingle.

Finish with a handful of fresh Italian (flat-leaf) parsley and basil, then drizzle on that bold, tangy vinaigrette. Give it a gentle toss, and just like that—you’ve got a salad that’s fresh, satisfying, and ready to steal the show.

Why You’ll Love It

This Shrimp-Tortellini Salad hits all the right notes:

It’s hearty enough to stand on its own but light enough not to weigh you down.
It’s packed with bold flavors and vibrant colors.
It makes a great meal-prep option—just keep the dressing on the side until you’re ready to eat.

So, whether you’re hosting friends or just looking for something fresh and exciting for dinner, this salad’s got you covered. Bonus: it looks fancy enough to impress, but it’s so easy you’ll feel like a culinary rock-star.

Ready to give it a try? Full recipe below!

Recipe: Tuscan Shrimp Salad with Red Wine-Charred Lemon Vinaigrette

Ingredients

For the Salad:

1 lb fresh tortellini (cheese-filled)
1 lb 16-20 shrimp (peeled and deveined)
1 cup artichoke hearts, quartered
½ cup roasted red peppers, cut into thin strips
¼ cup red onion, thinly sliced and soaked in cold water
¼ cup kalamata olives, halved
2 tbsp fresh Italian parsley, chopped
2 tbsp fresh basil, chopped

For the Red Wine-Charred Lemon Vinaigrette:

¼ cup fresh lemon juice (from two (2) charred lemons, see instructions)
¼ cup red wine vinegar
⅓ cup extra-virgin olive oil
1 clove garlic, minced into paste
1 anchovy fillet, minced into paste (optional, but recommended)
1 tsp Dijon mustard
1 tsp honey (adjust to taste)
¼ tsp sea salt (or to taste)
¼ tsp freshly ground black pepper

Instructions

1. Char the lemons – Slice the lemons in half and place them cut-side down on a hot skillet or clean grill over medium-high heat. Let them sear undisturbed for 3–4 minutes, until the cut sides are deeply caramelized and slightly blackened. Remove from heat and let them cool before juicing.

2. Make the vinaigrette – In a small bowl or jar, whisk together the charred lemon juice, red wine vinegar, garlic paste, anchovy paste, honey, Dijon mustard, and olive oil until emulsified. Season with sea salt and pepper to taste.

3. Cook the tortellini – Bring a large pot of salted water to a boil. Add the fresh tortellini and cook until al dente according to the package instructions. Drain, then rinse under a gentle spray of cold water to stop the cooking process. Drain well and set aside.

4. Poach the shrimp – Bring a medium pot of water to a gentle simmer. Lightly salt the water, a couple of bay leaves, then add the shrimp. Cook for about 3–4 minutes, or until the shrimp are opaque and just cooked through. Drain and transfer to a bowl of ice water to cool quickly. Once chilled, drain well, and pat dry.

5. Assemble the salad – In a large mixing bowl, combine the cooked tortellini, poached shrimp, artichoke hearts, roasted red peppers, red onion, and kalamata olives. Drizzle with the vinaigrette and toss gently to coat.

6. Finish and serve – Fold in the chopped parsley and basil. Let the salad sit for about 10 minutes to allow the flavors to meld. Serve immediately or refrigerate until ready to eat. Enjoy

That little seafood shop may have closed its doors, but its shrimp and tortellini salad lives on—only now, it’s better than ever.

By leaning into bold Mediterranean flavors with briny olives, sweet roasted red peppers, and tender artichokes...the dish I remembered took on a whole new life, transforming into something even more special.

This Tuscan Inspired Shrimp Salad with Red Wine-Charred Lemon Vinaigrette is one of my favorites. It’s fresh, vibrant, and effortlessly satisfying. Perfect for a quick weeknight dinner, a potluck centerpiece, or even a meal-prep favorite. And that vinaigrette? You might find yourself making extra just to drizzle on everything in sight (trust me, I do).

I’d love to hear how it turns out for you! Drop a comment below or tag me on social media with your version. Happy cooking, and here’s to eating well!

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