Mexican Panzanella Salad with Beef and Shrimp + Salsa Bloody Marys

Lexi W. ยท July 11, 2019 | Recipes

Holmes-Made Salsa is our feature guest on KAKE News this month with some perfect recipes for your summer cooking! Holmes-Made Salsa is a family tradition that began as an extension of Holmes Produce, a family produce business established in 1924 by Ollie Holmes. Today, his granddaughter, Tricia carries on the legacy of fresh local foods with her salsas, pickles, and jams. 

To learn more, check out the Holmes-Made Salsa Facebook page and watch the segment on KAKE News with Chef Alli! To order online, visit

Mexican Panzanella with Holmes Made Salsa


1/3 cup olive oil

1/2 cup Holmes-Made Spicy Black Bean with Corn Salsa 

Splash of good balsamic vinegar


3 cups day old French or Italian bread, cut into one-inch cubes

2 Tbs. Olive oil 

1 lb. sirloin or ribeye steak, seasoned 

12 large shrimp, shells removed, deveined

1 pint grape tomatoes, halved lengthwise 

Cucumbers, sliced into half moons

Red onion, sliced thinly

salt and pepper to taste

In a dressing cruet, combine dressing ingredients and shake well to combine; reserve.  

To make the salad croutons, preheat the oven to 400 degrees F. 

Spray a baking sheet with non-stick cooking spray. Toss the bread cubes with 2 tablespoons olive oil; season with salt and pepper. Bake bread cubes for about 10 minutes or until golden brown; remove from oven and set aside to cool.

Preheat a grill or grill pan over medium-high heat. Cook the steak about five to six minutes on the first side, flip, and cook for additional three to four minutes or until slightly pink in the middle. Remove from heat and set aside to rest before slicing steak into thin strips across the grain, on the bias. 

Next, preheat a skillet to medium-high heat. Salt and pepper the shrimp. Add 2 tablespoons olive oil to the skillet; when the oil is nicely hot, and the seasoned shrimp, cooking just a few seconds until the shrimp begin to curl; remove at once, 

To make the salad, in a large serving bowl or platter, add the croutons, cucumbers, tomatoes, shrimp, steak slices, and red onion. Pour desired amount of prepared salsa dressing over all, then toss well. Let salad rest for 5-10 minutes before serving. Season to taste with salt and pepper. 

Bloody Mary with Holmes Made Salsa

Salsa Bloody Marys

Serves 4 

2 cups tomato juice 

1 cup Holmes-Made Green Chili Salsa 

2 Tbs. fresh lime juice

2 tsp. prepared horseradish

1 Tbs. Worcestershire sauce 

¼ teaspoon celery salt

Vodka - check out this Kansas made one

Holmes-Made Dad’s Spicy Garlic Dill Pickles, for garnish 

tall, leafy celery sticks, for garnish 

Summer sausage, beef jerky, meat sticks, crispy bacon strips, or chilled shrimp, as desired, for garnish

Green olives 

In a blender container make the Bloody Mary mix by combining tomato juice, salsa, lime juice, horseradish, Worcestershire sauce and celery salt; cover and blend to desired consistency. Chill well. 

To serve, divide the Bloody Mary mix between 4 glasses; add a generous splash of vodka. In each Bloody Mary, insert a celery stick or two, giving a gentle stir. Add skewered meat and/or shrimp, and skewered pickles and olives as garnish. Enjoy! 


Holmes Made Salsa with Chef Alli on Good Morning KAKEland