Heirloom Tomato & Grilled Chicken Panzanella

By Tufgrlz

Ingredients

• For the chicken:
• Juice of 2 lemons
• 1/3 cup olive oil
• 3 cloves garlic, chopped
• 1/2 teaspoon black pepper
• 1 pound boneless, skinless chicken breasts
• For the salad:
• 6 cups 1-inch bread cubes from good, firm, country-style bread, dried (250F oven for 30 minutes or so)
• 4-5 heirloom tomatoes, preferably in different colors!
• 1/2 red onion, diced
• 3 garlic cloves, minced
• 3/4 cup Italian parsley, chopped
• 1 tablespoon chopped fresh rosemary
• 3 tablespoons extra-virgin olive oil
• 1 tablespoon red wine vinegar
• 1/2 teaspoon kosher salt
• 1/8 teaspoon freshly ground black pepper
• 1/4 cup fresh basil leaves, cut into chiffonade

Details

Adapted from wineskinny.com

Preparation

Step 1

Place the chicken in a plastic ziplock bag, then add the other four ingredients. Zip closed then mash around to massage marinade ingredients into chicken. Refrigerate for 2-4 hours.

Toss tomatoes, onion, garlic, parsley, rosemary, olive oil, vinegar, salt and pepper in a large bowl. Refrigerate until about one hour before serving. At that time, toss with the bread cubes and set aside at room temperature.

Heat a charcoal or gas grill. Remove chicken from marinade and grill just until done, about 4 minutes on each side. Season with salt and pepper, then slice on the diagonal into strips.

Taste salad for seasoning and adjust if necessary. Top salad with chicken slices and basil chiffonade. Serve!

Wine Pairing: Pinot Grigio