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Roast Chicken Panzanella

"In the height of summer, what's better than tons of tomatoes and cucumbers in a salad?" chef Evan Rich asks. He and wife, Sarah, give this traditional Tuscan bread salad a California spin with strawberries, cilantro and toasted pumpkin seeds.

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  • Servings: 4

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Ingredients

  • 3/4 pound country bread, torn into 1-inch pieces (8 cups)
  • 1/4 cup plus 2 tablespoons extra-virgin olive oil
  • Kosher salt
  • Freshly ground pepper
  • 1/2 small red onion, chopped
  • 1/4 cup Champagne vinegar
  • 1/4 cup sherry vinegar
  • 2 romaine hearts, torn into bite-size pieces
  • 1 large tomato, chopped
  • 2 Persian cucumbers, chopped
  • 1 cup strawberries, hulled and chopped
  • 1 cup cilantro leaves
  • 2 tablespoons chopped dill
  • One 2 1/2- to 3-pound rotisserie chicken, meat shredded (about 4 cups)
  • 1/4 cup salted roasted pumpkin seeds

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How to make this recipe

  1. Preheat the oven to 350°. On a large baking sheet, toss the bread with 2 tablespoons of the olive oil and season with salt and pepper. Bake for 15 minutes, until crisp. Let cool.
  2. Meanwhile, in a large bowl, toss the onion with both vinegars and let stand for 10 minutes. Whisk in the remaining 1/4 cup of olive oil and season with salt and pepper. Add the romaine, tomato, cucumbers, strawberries, cilantro, dill, chicken and the toasted bread and toss well. Transfer the salad to a platter, sprinkle with the pumpkin seeds and serve.
Contributed By Photo © Fredrika Stjarne Published July 2014

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471799 2014-06-06 Evan Rich, Sarah Rich summer|barbecue-cookout|italian|salads|fast|healthy|staff-favorite|weeknight-dinner july-2014 recipes,roast-chicken-panzanella 471799
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