Grilled Chicken Panzanella

Panzanella is a Tuscan salad of bread and tomatoes popular in the summer. 

It includes chunks of soaked stale bread and tomatoes, sometimes also onions and basil, dressed with olive oil and vinegar.

Use good quality, ripe tomatoes for the best results. 

If the salad seems dry after allowing it to rest for half an hour, mix up a half quantity of the dressing and add to the salad until suitably moistened and the flavour is enhanced.

Ingredients:

1 (9-ounce) baguette, halved lengthwise
16 ounces boneless, skinless, chicken breast (about 2 large breast halves)
10 tablespoons olive oil, divided
Kosher salt and freshly ground black pepper
2 pounds tomatoes (about 4 to 5 large), cored, cut into 1 1/2-inch cubes
1 English cucumber, halved, cut into 1/2-inch half moons
1/2 small red onion, sliced thin
1/2 cup pitted kalamata olives, halved
3/4 cup basil leaves, roughly torn
3 tablespoons red wine vinegar
2 tablespoons balsamic vinegar

Method:

Heat grill to moderate heat. Place baguette halves on grill, cut side down, and grill until lightly toasted. Transfer to cutting board and let cool. Cut into 1 1/2-inch cubes and reserve.

Rub chicken with 1 tablespoon oil and season with salt and pepper. Grill both sides until just cooked through (160°F). Transfer to cutting board and let rest 10 minutes. Cut into 1 1/2-inch cubes.

Place tomatoes, cucumbers, onion, olives, basil, bread, and chicken in a large bowl. Whisk remaining 9 tablespoons oil, red wine vinegar, balsamic vinegar, 1 teaspoon salt, and 1/4 teaspoon pepper in a medium bowl until combined.

Pour over salad and toss thoroughly to moisten. Let salad sit 15 minutes. Season to taste and serve.

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