Panzanella Salad
This vibrant Panzanella Salad combines seasoned chicken with toasted day-old bread, fresh Roma tomatoes, crisp bell peppers, cucumber, and red onion. Tossed with a bright vinaigrette featuring olive oil, Dijon, garlic, and red wine vinegar, it’s further enhanced by briny Kalamata olives and capers. A perfect light yet satisfying meal, offering a delightful interplay of textures and Mediterranean flavors.
Equipment
- 1 Large Mixing Bowl
- 1 Whisk
- 1 Cutting Board
- 1 Chef's knife
- 1 Large Skillet or Baking Sheet For chicken and bread
Ingredients
Main
- 4 whole Boneless Skinless Chicken Breasts
- 1 dash Salt
- 1 dash Pepper
- ½ loaves Day Old Bread Cut Into Large Cubes (1 Inch)
- ¾ cups Extra Virgin Olive Oil Divided
- 2 Tablespoons Dijon Mustard
- 2 cloves Garlic Crushed
- 1 Tablespoon Freshly Squeezed Lemon Juice
- ¼ cups Red Wine Vinegar
- 4 whole Ripe Roma Tomatoes Seeded And Chopped Into 1/2 Inch Cubes
- 1 whole Large Red Bell Pepper Seeded And Chopped
- 1 whole Large Cucumber Cubed
- 1 whole Large Red Onion Thinly Sliced
- 4 cups Mixed Greens
- 1 cup Kalamata Olives
- 2 Tablespoons Capers
Instructions
- Season boneless, skinless chicken breasts with salt and pepper, then cook them in a skillet or on a grill until fully cooked through and golden; let rest, then slice or cube.
- Toss day-old bread cubes with a drizzle of olive oil, a pinch of salt, and pepper, then toast in a skillet or oven until golden brown and crisp.
- In a small bowl, whisk together Dijon mustard, crushed garlic, freshly squeezed lemon juice, and red wine vinegar.
- Slowly drizzle in three-quarters cup of extra virgin olive oil while continuously whisking until the dressing is emulsified; season with salt and pepper to taste.
- Seed and chop ripe Roma tomatoes, a large red bell pepper, and a large cucumber into half-inch cubes; thinly slice a large red onion.
- In a large mixing bowl, combine the chopped tomatoes, bell pepper, cucumber, red onion, Kalamata olives, and capers.
- Add the cooked, sliced chicken and the toasted bread cubes to the bowl with the vegetables.
- Pour the prepared vinaigrette over all the ingredients in the large bowl, then gently toss until all components are evenly coated.
- Allow the Panzanella salad to rest for 15-30 minutes at room temperature to let the flavors meld and the bread soften slightly from the dressing.
- Just before serving, gently fold in the mixed greens and serve the salad chilled or at room temperature.
Notes
For the bread, day-old or slightly stale artisanal bread is ideal; its dryer texture absorbs the dressing without becoming soggy. Toasting the cubes until golden and crisp is crucial for texture. When preparing the vinaigrette, ensure a good emulsification by slowly whisking in the olive oil. Taste and adjust acidity and seasoning – the balance of tang from vinegar/lemon and richness from oil is key for a vibrant salad. Cook chicken until just done to maintain tenderness. Chop vegetables uniformly for an appealing presentation and consistent bite. For best results, allow the assembled panzanella to rest for 15-30 minutes before serving; this allows the bread to soak up some dressing and flavors to meld, but don't let it sit too long or it will become mushy.