This Tuscan dish takes advantage of stale bread and overripe tomatoes, a little garlic, some red wine vinegar and basil. It’s a quick summer meal for when it’s too hot for cooking inside. Minimal prep and everything cooks on the grill!
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Panzanella
Grilled bread, juicy tomatoes, grilled onion and some red wine vinegar make for a wonderful side dish on a hot summer day
Place garlic in olive oil and heat in microwave until very warm
Slice bread
Slice onion
Chop tomatoes and add to medium bowl
Grill
Brush chicken, bread and onion with garlic oil, reserving remaining garlic oil for dressing
Season with salt and pepper
Add chicken and onion to hot grill
Grill chicken and onion 4-5 min. per side
When chicken is almost done, add bread to grill
Grill until toasted golden brown on each side
Remove all from grill
Make Panzanella
While chicken rests, chop onion into large dice and cut bread into 1 inch squares
Add chopped onion and bread to bowl with tomatoes, along with remaining garlic oil, red wine vinegar and basil
Toss to combine. Taste and adjust seasoning as necessary.
Serve
Slice chicken crosswise, serve with panzanella salad on the side
Recipe Notes
I use a sheet pan to move everything to the grill...just place raw chicken on a plate and then on the pan to keep it's juice away from other food. As things get done on the grill, they can go directly back onto the sheet pan for easy transport back inside.
