Tuscan Bread Chicken Salad

This rustic Panzanella Toscana with Grilled Chicken transforms humble ingredients into a spectacular summer meal. The traditional Tuscan bread salad gets a protein boost with perfectly grilled chicken, creating a complete dish that celebrates the essence of Italian countryside cooking where nothing goes to waste.

I discovered this recipe during a cooking class in Florence, and it instantly became my go-to for casual outdoor dinners. The way the toasted bread soaks up the vinaigrette and tomato juices creates a flavor combination that transports me straight back to the Tuscan hills.

Ingredients

• Day-old crusty bread: This is the foundation of authentic panzanella. The slightly stale texture allows it to absorb dressing without becoming soggy.
• Cherry tomatoes: Choose ripe, in-season tomatoes for the best flavor. The juices they release are essential to this dish.
• Cucumber: Adds refreshing crunch and balances the acidity of the tomatoes and vinaigrette.
• Red onion: Provides a sharp bite that cuts through the other flavors. Soaking in cold water for 10 minutes before adding will mellow the intensity.
• Fresh basil leaves: Torn not chopped to release their aromatic oils without bruising.
• Grilled chicken breast: Adds protein and makes this a complete meal. Look for free-range chicken for the best flavor.
• Extra-virgin olive oil: Use the highest quality you can afford as it forms the base of the dressing.
• Balsamic vinegar: Adds sweet acidity. A moderately aged balsamic works perfectly here.

Step-by-Step Instructions

Toast the Bread:

Arrange bread cubes in a single layer on a baking sheet and bake at 375°F for exactly 10-12 minutes. Watch carefully in the last few minutes as they can quickly go from golden to burnt. The bread should be crisp on the outside but still have a slight chew in the center. This textural contrast is what makes panzanella special.

Prepare the Dressing:

Whisk olive oil slowly into the balsamic vinegar while continuously stirring to create an emulsion. Add the minced garlic and Dijon mustard, which acts as an emulsifier to keep your dressing from separating. Season generously with freshly ground black pepper and flaky sea salt. The dressing should taste slightly more intense than you think necessary as it will be diluted once mixed with the salad ingredients.

Combine Salad Ingredients:

In your largest mixing bowl, gently toss together the toasted bread cubes, halved cherry tomatoes, sliced cucumber, and red onion. The key is to mix everything except the herbs first, allowing the vegetables to start releasing their juices without bruising the delicate basil.

Dress and Marinate:

Pour the dressing evenly over the salad ingredients and toss gently with wooden spoons or your hands. The bread will immediately start absorbing the flavorful liquid. Add the torn basil leaves and optional parsley, then fold everything together. Let the salad sit for at least 10 minutes so the bread can soften slightly and absorb the dressing.

Add Chicken and Serve:

Arrange the sliced grilled chicken either on top of the salad for presentation or fold it in gently. A final drizzle of your best olive oil and a sprinkle of flaky sea salt just before serving will elevate all the flavors.

Pin it

The first time I served this at a family gathering, my Italian grandmother actually asked for the recipe. Coming from someone who rarely used measurements and cooked entirely by feel, this was the highest compliment I could receive. The secret is in letting the bread absorb just enough liquid to soften while maintaining some texture.

Make-Ahead Tips

Panzanella actually improves with a bit of time, making it perfect for entertaining. You can prepare most components separately up to 24 hours ahead. Toast the bread and store in an airtight container, chop vegetables and refrigerate, and mix the dressing separately. Combine everything except the basil about 30 minutes before serving, adding the fresh herbs at the last moment.

Seasonal Variations

Summer calls for the classic recipe with ripe tomatoes and cucumber. In spring, try adding blanched asparagus and peas. Fall panzanella works beautifully with roasted butternut squash and fennel. Winter versions can include roasted root vegetables and hearty greens like kale. The principle remains the same — sturdy bread soaking up flavorful juices from vegetables and dressing.

The Perfect Bread

The bread is truly the heart of this dish. Traditional Tuscan panzanella uses unsalted bread that's several days old. If your bread isn't quite stale enough, slicing it and leaving it uncovered overnight works perfectly. Ciabatta, sourdough, or any rustic country loaf with a chewy interior and crusty exterior will work wonderfully. Avoid soft sandwich breads that will disintegrate rather than maintaining their integrity while soaking up flavors.

Pin it

This Panzanella Toscana is your ticket to a vibrant, flavor-packed summer meal that’s effortless to prepare yet leaves a lasting impression.

Frequently Asked Questions

→ What type of bread works best for Panzanella?

Crusty, sturdy breads like ciabatta, sourdough, or traditional Tuscan bread work best for Panzanella as they maintain some structure even after absorbing the dressing. Day-old bread is actually preferred as it soaks up flavors better without becoming too soggy.

→ Can I make Panzanella Toscana ahead of time?

You can prepare the components ahead of time, but it's best to assemble no more than 30 minutes before serving. For maximum freshness, keep the toasted bread, prepared vegetables, and dressing separate until ready to serve. This prevents the bread from becoming overly soggy.

→ Is there a vegetarian version of this dish?

Absolutely! Traditional Panzanella is actually vegetarian. Simply omit the grilled chicken and add extra vegetables like bell peppers, artichoke hearts, or olives for more substance. You could also include white beans or fresh mozzarella for protein.

→ What's the best way to grill the chicken for this recipe?

For juicy chicken, marinate boneless breasts in olive oil, lemon juice, garlic, and herbs for at least 30 minutes. Grill over medium-high heat for about 6-7 minutes per side until the internal temperature reaches 165°F. Let rest for 5-10 minutes before slicing to retain juices.

→ How long can Panzanella sit before serving?

Panzanella benefits from sitting for about 10-15 minutes before serving, allowing the bread to absorb the dressing and the flavors to meld. However, don't let it sit for more than an hour, as the bread will eventually become too soggy and the vegetables will release too much water.

→ What other ingredients can I add to this Panzanella?

Panzanella is versatile and can be adapted with ingredients like roasted bell peppers, capers, olives, pine nuts, fresh mozzarella, or marinated artichoke hearts. In summer, try adding stone fruits like peaches for a sweet contrast to the savory elements.