Description
Panzanella Toscana with Grilled Chicken is a hearty and refreshing Italian bread salad combined with juicy grilled chicken for a satisfying meal.
Ingredients
- 4 cups day-old rustic bread, cut into cubes
- 2 cups cherry tomatoes, halved
- 1 cucumber, diced
- 1 red onion, thinly sliced
- 1 yellow bell pepper, diced
- 2 grilled chicken breasts, sliced
- 1/4 cup fresh basil leaves, torn
- 1/4 cup extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 clove garlic, minced
- Salt and pepper, to taste
Instructions
- Grill the chicken breasts until fully cooked, then slice them and set aside.
- Place the bread cubes in a large bowl.
- Add the cherry tomatoes, cucumber, red onion, and yellow bell pepper to the bowl.
- In a small bowl, whisk together olive oil, red wine vinegar, minced garlic, salt, and pepper.
- Pour the dressing over the bread and vegetables, tossing gently to combine.
- Fold in the grilled chicken slices and fresh basil leaves.
- Let the salad sit for 20-30 minutes before serving to allow the flavors to meld.
- Serve at room temperature and enjoy.
Notes
- Use day-old or slightly stale bread for best texture.
- Allowing the salad to rest is key for flavor development.
- Optional: Add capers or olives for extra tanginess.