Panzanella Salad with Garlic and Rosemary Chicken

Our take on the classic Tuscan salad – juicy in-season tomatoes, cucumber, sweet roasted capsicum, crusty bread and fresh basil dressed with a tangy shallot and caper dressing.

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Prepare the marinade for the chicken (store in an airtight jar in the fridge) 

Ingredients

  • 1 lemon (juice and zest)
  • 2 Tbsp fresh rosemary (finely chopped) or 1 Tbsp dried mixed herbs
  • 2 garlic cloves (crushed)
  • 2 Tbsp olive oil
  • Salt and pepper


Method

  1. Add all the ingredients into a jar and shake well to combine.

  2. Bring to room temperature before using.

Prepare the dressing (store in an airtight jar in the fridge) 

Note you will beed to add the liquid released from the tomato to the dressing. 

Ingredients 

  • 1 garlic clove (crushed)
  • 1 shallot (finely diced)
  • 1 Tbsp capers (drained and roughly chopped)
  • ½ teaspoon Dijon mustard
  • 2 Tbsp red wine vinegar
  • 3 Tbsp olive oil
  • Salt and pepper


Method 

  1. Add all the ingredients into a jar and shake well to combine.
  2. Bring to room temperature before using.

 

  • Make sure to reserve the released juice when salting the tomatoes , the juice is used in the dressing adding even more flavour to this dish.

  • Salting the tomatoes draws liquid out of tomatoes which makes each piece of tomato sweet and flavourful, and less watery.

 

Vegetables

  • Swap cos for rocket.

  • Finely dice the capsicum and keep fresh, rather than roasting.

 

Protein

  • Serve with protein of choice – steak or pan fried fish would be delicious.

  • For a vegetarian option, omit the chicken and serve with cheese of choice, such as pan fried halloumi, burrata or stracciatella.

 

Other

  • Serve salad with burrata or stacciatella.

 

Ingredients

Garlic and rosemary chicken 

  • 1 lemon (juice and zest)
  • 2 Tbsp fresh herbs (rosemary, oregano, thyme) or 1 Tbsp dried mixed herbs
  • 2 garlic cloves (crushed)
  • 2 Tbsp olive oil
  • 600g chicken breasts
  • Salt and pepper


Salad

  • 1 red capsicum
  • 2 thick slices of sourdough bread (cut into 2-3 cm cubes)
  • 500g tomatoes (quartered) – we used an assortment of tomatoes
  • 1 head x petite cos (roughly torn)
  • ½ cucumber (deseeded and sliced)
  • ½ cup basil leaves (finely chopped)


Dressing

  • 1 garlic clove (crushed)
  • 1 shallot (finely diced)
  • 1 Tbsp capers (drained and roughly chopped)
  • ½ teaspoon Dijon mustard
  • 2 Tbsp red wine vinegar
  • 3 Tbsp olive oil
  • Salt and pepper

 

Method
  1. Preheat the oven to 200 degrees.
  2. In a large bowl, add all the ingredients for the garlic and rosemary chicken and toss well to coat the chicken in the marinade. Allow the chicken to marinate for at least 20 minutes.
  3. On a large baking tray, add the chicken breast to one side and the capsicum to the other, drizzle the capsicum with olive oil and season with salt and pepper. Pop the tray into the oven and roast for 25 minutes or until cooked and golden.
  4. On a separate tray, add the sourdough; drizzle with olive oil and season with salt. Pop into the oven for 10 minutes or until toasted.
  5. While everything is in the oven, prepare the tomatoes and the dressing. Place chopped tomatoes in a colander set over a large mixing bowl (you want to catch the juices released from the tomatoes for the dressing) and season with ½ teaspoon of salt; toss to coat. Set aside for 15 minutes, tossing occasionally.
  6. Remove the tomatoes from the colander and set them aside, while you prepare the dressing. Add the garlic, shallot, capers, mustard, vinegar and olive oil to the bowl with tomato juice. Whisk well to combine and season to taste.
  7. Add the tomatoes, cos, cucumber, basil, roasted capsicum and toasted sourdough into the bowl with the dressing and gently toss to combine.
  8. Serve the salad alongside the chicken.
Variations

Vegetables

  • Swap cos for rocket.

  • Finely dice the capsicum and keep fresh, rather than roasting.

 

Protein

  • Serve with protein of choice – steak or pan fried fish would be delicious.

  • For a vegetarian option, omit the chicken and serve with cheese of choice, such as pan fried halloumi, burrata or stracciatella.

 

Other

  • Serve salad with burrata or stacciatella.

 

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