Why You’ll Love This Recipe

Panzanella Toscana with Grilled Chicken is a vibrant and hearty Tuscan bread salad elevated with juicy grilled chicken. This dish blends rustic Italian flavors—crusty bread, ripe tomatoes, cucumbers, red onion, basil, and a tangy vinaigrette—creating a satisfying meal perfect for warm-weather dining. It’s refreshing, filling, and comes together quickly for a balanced weeknight dinner or a crowd-pleasing lunch.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

day-old crusty bread (like ciabatta or sourdough)grape or cherry tomatoescucumberred onionfresh basilextra-virgin olive oilred wine vinegarsaltblack pepperboneless, skinless chicken breastsgarlic powderdried oregano

directions

Preheat your grill or grill pan to medium-high heat.

Brush the chicken breasts with olive oil and season with salt, pepper, garlic powder, and dried oregano.

Grill the chicken for 6-7 minutes per side, or until fully cooked and lightly charred. Let rest for 5 minutes before slicing.

Cut the bread into cubes and toast them in a skillet or oven at 350°F (175°C) for about 10 minutes until crisp.

Halve the tomatoes, slice the cucumber, and thinly slice the red onion.

In a large bowl, combine the tomatoes, cucumber, red onion, and toasted bread cubes.

Add chopped fresh basil.

In a small bowl, whisk together olive oil, red wine vinegar, salt, and pepper to create the vinaigrette.

Pour the vinaigrette over the salad and toss well to coat.

Top the salad with sliced grilled chicken and serve immediately or let sit for 10 minutes to let the flavors meld.

Servings and timing

This recipe serves 4.Preparation time: 15 minutesGrilling and toasting time: 15 minutesAssembly and resting time: 5 minutesTotal time: 35 minutes

Variations

Add fresh mozzarella or shaved Parmesan for extra richness.

Use grilled zucchini or bell peppers for more roasted flavor.

Substitute chicken with grilled shrimp or tofu for a different protein.

Include capers or olives for a briny touch.

storage/reheating

Panzanella is best enjoyed fresh, but leftovers can be stored in the fridge for up to 1 day.
If storing, keep the grilled chicken separate and add just before serving to maintain texture.
To refresh, add a bit more olive oil and vinegar before serving.

FAQs

What is Panzanella?

Panzanella is a traditional Tuscan bread salad made with stale bread, tomatoes, and vinaigrette.

Can I make this dish vegetarian?

Yes, simply omit the chicken or replace it with grilled vegetables or a plant-based protein.

What type of bread works best?

Day-old crusty bread like ciabatta, sourdough, or Italian country bread holds up best in this salad.

Can I use fresh bread?

You can, but it’s best to toast it so it doesn’t get soggy in the salad.

Should I peel the cucumbers?

Peeling is optional, but recommended if using thick-skinned cucumbers.

Can I prepare this in advance?

You can prep the ingredients ahead, but assemble the salad and add the vinaigrette shortly before serving.

Can I grill the bread instead of toasting it?

Yes, grilling bread gives it a delicious smoky flavor that complements the dish well.

Is this dish gluten-free?

Not as written, but you can use gluten-free bread to make it gluten-free.

What if I don’t have red wine vinegar?

White wine vinegar or balsamic vinegar are good substitutes.

Is this salad served warm or cold?

It’s typically served at room temperature, with the chicken warm or cooled slightly.

Conclusion

Panzanella Toscana with Grilled Chicken is a rustic yet refined meal that celebrates simple ingredients and bold Mediterranean flavors. Quick to prepare and endlessly adaptable, it’s perfect for a summer evening or casual entertaining. Give it a try and savor a taste of Tuscany in every bite.