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Panzanella Toscana with Grilled Chicken

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This Panzanella Toscana with Grilled Chicken is a fresh, hearty spin on the classic Tuscan bread salad. It’s loaded with juicy tomatoes, crisp cucumbers, toasted bread cubes, and topped with grilled chicken for extra protein. Tossed in a simple balsamic vinaigrette, it’s the perfect summer meal in a bowl!

Ingredients

Scale

For the Salad:

  • 2 cups cooked grilled chicken breast, sliced

  • 4 cups day-old crusty bread (like ciabatta), cut into 1-inch cubes

  • 2 cups cherry tomatoes, halved

  • 1 cup cucumber, sliced

  • 1/2 red onion, thinly sliced

  • 1/2 cup fresh basil leaves, torn

  • 1/4 cup chopped parsley (optional)

  • Salt and pepper, to taste

For the Dressing:

  • 1/4 cup extra-virgin olive oil

  • 2 tablespoons balsamic vinegar

  • 1 teaspoon Dijon mustard

  • 1 garlic clove, minced

  • Salt and pepper, to taste

Instructions

  1. Preheat the oven to 375°F. Spread the bread cubes on a baking sheet and toast for 10–12 minutes until golden and crisp. Let cool.

  2. In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, garlic, salt, and pepper to make the dressing.

  3. In a large salad bowl, combine the toasted bread, cherry tomatoes, cucumber, red onion, basil, and parsley.

  4. Pour the dressing over the salad and toss gently until the bread soaks up the juices.

  5. Add grilled chicken on top or mix it in, and let the salad sit for about 10 minutes before serving so the flavors meld.

  6. Season with more salt and pepper if needed, and serve at room temperature.

 

Notes

  • Day-old bread works best because it holds up better when tossed with dressing.

  • Want extra flavor? Rub your bread cubes with a cut garlic clove before toasting.

  • This salad doesn’t store well after dressing, so serve it fresh.

 

Find it online: https://ukfinda.com/panzanella-toscana-with-grilled-chicken/