Panzanella Toscana with Grilled Chicken

Panzanella Toscana with Grilled Chicken is a rustic Italian bread salad turned into a complete, hearty meal. This Tuscan classic, originally designed to use up stale bread, is brought to life with juicy grilled chicken, ripe tomatoes, crisp vegetables, and a zesty vinaigrette. It’s fresh, filling, and full of Mediterranean charm — perfect for warm weather dining.

Why You’ll Love This Recipe

This elevated version of traditional Panzanella transforms a humble side into a satisfying main dish. The grilled chicken adds protein, while the vibrant mix of vegetables and soaked bread gives every bite a satisfying contrast of texture and flavor. It’s great for picnics, light lunches, or an easy al fresco dinner. Plus, it’s make-ahead friendly and incredibly versatile.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Day-old crusty bread (like ciabatta or sourdough), torn or cubed
• Grilled chicken breasts, sliced
• Ripe tomatoes, chopped
• Cucumber, sliced or chopped
• Red onion, thinly sliced
• Red or yellow bell pepper, chopped
• Fresh basil leaves, torn
• Olive oil
• Red wine vinegar
• Garlic, minced
• Salt and black pepper

Directions

1. Preheat grill or grill pan and cook chicken breasts until fully cooked, then let rest and slice.
2. Tear or cube the bread and toast it lightly in a skillet or oven until golden and crispy, if not already dry.
3. In a large bowl, combine tomatoes, cucumber, bell pepper, red onion, and basil.
4. In a small bowl, whisk together olive oil, red wine vinegar, garlic, salt, and pepper to make the vinaigrette.
5. Add the toasted bread to the salad and toss gently with the vinaigrette.
6. Let the salad sit for 10–15 minutes so the bread can absorb the juices.
7. Top with sliced grilled chicken and serve.

Servings and timing

This recipe makes 4 servings and takes about 30 minutes to prepare, including grilling the chicken.

Variations

• Vegetarian: Simply omit the chicken or replace it with grilled tofu or mozzarella.
• Add greens: Toss in arugula or spinach for extra color and nutrients.
• Cheesy touch: Add shaved Parmesan or crumbled feta for a creamy, salty bite.
• Balsamic twist: Use balsamic vinegar instead of red wine vinegar for a deeper, slightly sweet flavor.
• Olive upgrade: Add kalamata or green olives for a briny punch.

storage/reheating

Panzanella is best eaten fresh, as the bread continues to soften over time. If making ahead, keep the bread separate and mix with the vegetables and dressing just before serving. Store any leftovers in an airtight container in the refrigerator for up to 1 day. Reheating is not recommended, as it’s meant to be served at room temperature or chilled.

FAQs

What kind of bread is best for Panzanella?

Day-old, crusty bread like ciabatta or sourdough works best. It soaks up the dressing without becoming mushy.

Can I use store-bought croutons?

Croutons can work in a pinch, but they won’t absorb the dressing as well as torn bread.

How do I grill the chicken?

Grill chicken breasts over medium-high heat for about 6–7 minutes per side, or until internal temperature reaches 165°F.

Can I make this gluten-free?

Yes, just use gluten-free bread that can be toasted or grilled until crisp.

Can I make the salad ahead of time?

You can prep the vegetables and dressing ahead, but mix everything (especially the bread) shortly before serving for best texture.

Is this dish good for meal prep?

It can be, with ingredients stored separately. Keep the bread, dressing, and grilled chicken in different containers and combine when ready to eat.

What other proteins can I use?

Grilled shrimp, salmon, or even hard-boiled eggs make great alternatives to chicken.

Can I add beans for extra protein?

Yes, cannellini beans or chickpeas are great additions for a more filling vegetarian version.

Is it served warm or cold?

It’s typically served at room temperature or cold, making it great for warm-weather meals.

What wine pairs well with this dish?

A crisp white wine like Sauvignon Blanc or a light rosé pairs beautifully with the fresh, tangy flavors of Panzanella.

Conclusion

Panzanella Toscana with Grilled Chicken is a delicious fusion of rustic Italian tradition and satisfying, protein-rich ingredients. It’s an easy, nourishing meal that brings freshness and flavor to your table with minimal effort. Perfect for summer days, picnics, or casual dinners, this salad is a must-try for lovers of Mediterranean cuisine.

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