Tomato Dressed Panzanella with Grilled Chicken
July 11, 2011 § 3 Comments
This salad has it all. It is fresh and sweet. Briney and salty. Crunchy and velvety. It is basically perfect. Just make sure you eat it the same day or dress it as needed, otherwise it will be a soggy mess.
Tomato Dressed Panzanella with Grilled Chicken:
– 6 sweet bell peppers, various colors
– 1 1/4 lb tomatoes
– 8 oz ciabatta bread, 1″ cubes
– 4 cloves garlic, minced
– 2 tbsp red wine vinegar
– 1/2 cup olive oil (plus more for bread)
– 1 cucumber, sliced
– 1 cup oil-cured black olives, seeded and rough chopped
– 1 head iceberg lettuce, chopped
– 1 lb boneless, skinless chicken breast, seasoned with salt & pepper
Preheat grill and oven to 425 degrees F and arrange bell peppers on a baking sheet. Roast for about 45 minutes, or until they are charred all over. Place the pepper in a sealed container to steam so that the peel will come off easily and set aside until cooled, peel, seed and dice when cooled. Bring a small pot of water to a boil, score tomatoes and blanch them for about 1 minute and shock in ice water. Peel, seed and dice tomatoes and discard excess juice. Push the diced tomatoes through a fine mesh sieve to discard any extra juice. Place remaining tomato in a medium bowl and add garlic and vinegar, whisk together and slowly whisk in olive oil and set aside. Toss cubes of bread with extra oil, salt and pepper and arrange on a baking sheet. Toast for about 10 minutes or until lightly browned and crispy. Lightly coat the bread cubes in the dressing, reserving extra for the rest of the salad. Grill chicken to temperature and slice on the bias. Combine diced bell pepper, dressed bread, sliced cucumbers, chopped olives and chopped lettuce and dress the rest of the salad to taste. Serve same day, with individual portions of chicken on top.