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Chicken panzanella
Chicken panzanella
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Prep Time:
50 minutes
Cook Time:
Total Time:
50 minutes
Italian bread salad, perfect for summer.
Ingredients:
  • 5 (about 750g) ripe tomatoes, cut into 1cm pieces
  • 4.80 gm salt
  • 1 barbecued chicken, skin and bones removed, meat coarsely shredded
  • 1/2 loaf (about 250g) day-old Italian-style bread, cut into 1cm pieces
  • 220g chargrilled capsicum, cut into 5mm-thick strips
  • 250.00 ml fresh basil leaves, roughly torn
  • 95g (1/2 cup) kalamata olives, pitted
  • 6 drained anchovy fillets, chopped
  • 20.00 ml drained capers
  • Salt & freshly ground black pepper
  • 60ml (1/4 cup) olive oil
  • 20.00 ml red wine vinegar
  • 1 garlic clove, crushed
Instructions:
  • In a medium bowl, mix the tomatoes and salt together. Cover and let sit for 30 minutes to allow the salt to draw out the excess liquid from the tomatoes.
  • In a large bowl, combine the chicken, bread, capsicum, basil, olives, anchovies, and capers. Mix well.
  • Strain tomatoes, keeping the flavorful juices. Mix tomatoes into the bread mixture and gently combine. Season with salt and pepper to taste.
  • In a small jug, combine the oil, vinegar, garlic, and 2 tablespoons of reserved tomato juices. Whisk together, then pour over the panzanella and mix well. Let it sit for 30 minutes to enhance the flavors.

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