Equipment
Ingredients
Chicken
- 400 g boneless skinless chicken breast, pounded to even thickness
- 15 ml olive oil
- kosher salt
- black pepper
Salad Base
- 500 g mixed heirloom or cherry tomatoes, cut into wedges or halved
- 250 g stale ciabatta or sourdough bread, torn into bite-sized chunks
- 150 g cucumber, peeled, seeded, and sliced into half-moons
- 50 g red onion, very thinly sliced
- 15 g fresh basil, torn
Vinaigrette
- 60 ml extra virgin olive oil
- 30 ml red wine vinegar
- 5 g dijon mustard
- 1 garlic, minced or grated
Nutrition (per serving)
Method
Place the cut tomatoes in a colander set over a large mixing bowl. Season generously with salt and toss. Let sit for at least 15 minutes to extract the tomato juices, which will form the base of the dressing.
If your bread is not completely stale, spread the torn pieces on a baking sheet and toast at 150 degrees Celsius (300 degrees Fahrenheit) for 10 to 15 minutes until dried out and lightly crispy, then let cool.
Rub the chicken breasts with olive oil, salt, and black pepper, ensuring an even coat on all sides.
Heat a grill or grill pan over medium-high heat. Cook the chicken for 5 to 7 minutes per side until deeply charred and the internal temperature reaches 74 degrees Celsius (165 degrees Fahrenheit).
Transfer the cooked chicken to a cutting board and let it rest for 5 minutes to retain its juices, then cut into bite-sized cubes.
Remove the colander of tomatoes from the large mixing bowl. To the extracted tomato juices in the bowl, add the red wine vinegar, Dijon mustard, minced garlic, and extra virgin olive oil. Whisk until emulsified.
Add the drained tomatoes, toasted bread chunks, sliced cucumber, red onion, and cubed chicken to the bowl with the vinaigrette. Toss thoroughly to ensure the bread begins absorbing the liquid.
Let the salad rest at room temperature for 15 to 20 minutes before serving. This crucial resting period allows the bread to soak up the dressing without dissolving into mush.
Just before serving, scatter the torn fresh basil over the salad and gently fold it in.
Chef's Notes
- Tearing the bread by hand instead of cutting it with a knife creates jagged edges. These irregular crannies capture the vinaigrette much better than smooth, uniform cubes.
- Do not skip the step of salting and draining the tomatoes. Tomato water contains incredible umami and natural sweetness that forms the authentic flavor backbone of a traditional Panzanella dressing.
- If your red onions are exceptionally sharp, soak the slices in a small bowl of ice water for 10 minutes, then drain thoroughly before adding to the salad. This removes the harsh sulfur compounds while keeping the crunch.
- Never refrigerate tomatoes before making this dish. Cold temperatures permanently alter the enzyme structure of tomatoes, turning them mealy and destroying their volatile flavor compounds.
Storage
Refrigerator: 1 day — Bread will soften significantly overnight but flavors will deepen.
