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.
- 25 mins preparation
- 15 mins cooking
- Serves 4
Print
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
Method
Barbecue chicken panzanella
- 1Heat 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.
- 2Add 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.
- 3In 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.
- 4Add tomatoes to bowl of onion. Tear capsicum into bite-size pieces and add to bowl.
- 5Heat barbecue grill to medium-high and cook thighs on both sides until well marked and juices run clear.
- 6Tear 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.
- 7Arrange on a large platter. Tear mozzarella into pieces and arrange evenly around plate. Do the same with the barbecued chicken.
- 8Sprinkle plenty of shaved parmesan on top and an extra drizzle of olive oil. Season with salt and pepper if needed. Serve immediately.
The Latest from Food To Love
- Kitchen TipsThese storage tricks will help your fresh fruit and veg last longer
Good Health & Wellbeing
Mar 24, 2020 - Kitchen Tips5 go-to lazy dinners our team makes when they don't feel like cooking
Food To Love
Mar 19, 2020 - Kitchen Tips5 dishes that are ideal for cooking in bulk and freezing for later
Food To Love
Mar 10, 2020 - RecipePassionfruit cheesecake slice with a gingernut and oat base
New Zealand Woman's Weekly
Mar 03, 2020
read more from