Panzanella Toscana with Chicken (Print Version)
# Ingredients:
→ For the Salad
01 -
2 cups cooked grilled chicken breast, sliced
02 -
4 cups day-old crusty bread (like ciabatta), cut into 1-inch cubes
03 -
2 cups cherry tomatoes, halved
04 -
1 cup cucumber, sliced
05 -
1/2 red onion, thinly sliced
06 -
1/2 cup fresh basil leaves, torn
07 -
1/4 cup chopped parsley (optional)
08 -
Salt and pepper, to taste
→ For the Dressing
09 -
1/4 cup extra-virgin olive oil
10 -
2 tablespoons balsamic vinegar
11 -
1 teaspoon Dijon mustard
12 -
1 garlic clove, minced
13 -
Salt and pepper, to taste
# Instructions:
01 -
Preheat the oven to 190°C. Spread the bread cubes on a baking sheet and toast for 10–12 minutes until golden and crisp. Allow to cool completely.
02 -
In a small bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, garlic, salt, and pepper until emulsified.
03 -
In a large salad bowl, combine the toasted bread, cherry tomatoes, cucumber, red onion, basil, and parsley.
04 -
Pour the dressing over the salad and toss gently until the bread absorbs the liquids.
05 -
Add grilled chicken on top or fold it in, then let the salad rest for about 10 minutes to allow flavors to develop.
06 -
Adjust seasoning with additional salt and pepper if needed, and serve at room temperature.
# Notes:
01 -
This traditional Tuscan bread salad improves if allowed to sit for 10-15 minutes before serving, giving the bread time to absorb the dressing while still maintaining some texture.