Sourdough Panzanella with Grilled Chicken

Sourdough Panzanella with Grilled Chicken
Photo by Scott Phillips


  • ½ cup olive oil; more for the grill
  • 1 tsp. finely chopped fresh oregano
  • 1 anchovy fillet, rinsed
  • 3 Tbs. red wine vinegar
  • ½ tsp. smoked sweet paprika
  • 4 ¾ inch-thick slices sourdough bread
  • ½ small red onion, chopped (½ cup)
  • + 6 more ingredients
    • 1 medium cucumber, peeled, halved lengthwise, seeded, and cut into ¾ inch pieces (1-½ cups)
    • 1 lb. boneless, skinless chicken breast halves, trimmed
    • Kosher salt and freshly ground black pepper
    • 4 medium tomatoes, cut into ¾ inch pieces (3 cups)
    • ¼ cup chopped fresh mixed herbs,such as basil, parsley, cilantro, or mint
    • 1 small clove garlic

Prepare a medium-high charcoal or gas grill fire. Clean and oil the grill grate. Brush the bread on both sides with 2 Tbs. of the olive oil. Grill the bread until well marked, about 1 minute per side. Transfer to a cutting board, cut into 3/4-inch cubes, and set aside. In a small bowl, mix the ...

View full recipe at Fine Cooking


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