• Partnered with
  • Serves 4
  • 25 mins prep
  • 15 mins cook

Barbecue chicken panzanella

Barbecue chicken panzanella

This salad is our summer favourite and a fantastic way to use up tomatoes and dried-up bread. It’s even better as a main meal with chargrilled meats like these barbecued chicken thighs. Photographs by Jani Shepherd and styling by Fiona Hugues; Gatherum Collectif.

Ingredients

Barbecue chicken panzanella

  • day-old sourdough bread cut into 6 x 1cm-thick slices
  • 1 clove garlic
  • olive oil
  • 1/2 large red onion, sliced
  • 1/4 cup good red wine vinegar
  • 5 large acid-free tomatoes
  • 1 cup cherry tomatoes
  • 1 large roasted red capsicum
  • 6 boneless chicken thighs, seasoned and lightly oiled
  • 1/3 cup fresh basil leaves
  • 1/3 cup kalamata olives, pitted (optional)
  • 1 large ball fresh mozzarella
  • 1/4 cup shaved parmesan

Steps

Barbecue chicken panzanella

  1. Heat barbecue grill to medium heat. Rub bread with peeled garlic clove, drizzle with olive oil and grill on barbecue until toasted and showing grill marks on both sides.
  2. Add onion to a large bowl and pour in the vinegar. This will marinate the onion and soften its sharpness while you prepare the rest of the salad.
  3. In another bowl, tear the tomatoes into bite-sized pieces (I prefer tearing to cutting as it creates wonderful, meaty mouthfuls). Do the same with the cherry tomatoes, crushing them and letting them burst juice into the bowl.
  4. Add tomatoes to bowl of onion. Tear capsicum into bite-size pieces and add to bowl.
  5. Heat barbecue grill to medium-high and cook thighs on both sides until well marked and juices run clear.
  6. Tear grilled bread into chunks and add to tomato mixture. Add basil leaves, olives (if using) and a good glug of olive oil. Toss everything to combine well.
  7. Arrange on a large platter. Tear mozzarella into pieces and arrange evenly around plate. Do the same with the barbecued chicken.
  8. Sprinkle plenty of shaved parmesan on top and an extra drizzle of olive oil. Season with salt and pepper if needed. Serve immediately.
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