Grilled Chicken Panzanella

5 from 6 votes

Greek Grilled Chicken Panzanella with juicy chicken, crisp veggies, crunchy breadcrumbs, and tangy vinaigrette. Fresh, hearty, and perfect for summer dinners.

Prep Time2 20

Cook Time20

Total Time2 40

Course: Main Course, Salad

Cuisine: Mediterranean

Servings: people

Author: Gaby Dalkin

Ingredients

For the salad:

1 pound heirloom tomatoes sliced into wedges
1 pint cherry tomatoes halved
1 English cucumber halved, cut into ½-inch half moons
¼ cup thinly sliced red onion
½ cup pitted castelvetrano olives halved
½ cup feta cheese crumbled
sliced pepperoncini or roasted red peppers optional
Fresh oregano and dill, for garnish

For the Chicken

1 pound chicken breasts
4 tablespoons olive oil
2 lemons zest freshly grated and juiced
4 garlic cloves chopped
4 tablespoons fresh dill chopped
1 tablespoon red wine vinegar
2 teaspoons dried oregano
Kosher salt and freshly cracked black pepper

For the Croutons:

9 ounce baguette torn into small rustic pieces
8 tablespoons olive oil
2 tablespoons butter
4 cloves garlic chopped
1 teaspoon dried oregano
1 lemon zested
Kosher salt

For the Vinaigrette:

2 cloves garlic grated
2 teaspoons dried oregano
1 lemon juiced
2 tablespoons red wine vinegar
⅓ cup olive oil
Kosher salt and freshly cracked black pepper to taste

Instructions

Marinate the Chicken: In a bowl, whisk together olive oil, lemon zest and juice, garlic, dill, red wine vinegar, oregano, salt, and pepper. Add the chicken and marinate for at least 2 hours.
Grill the Chicken: Preheat the grill to medium-high heat. Grill chicken for 5–6 minutes per side until cooked through. Let rest 10 minutes, then slice against the grain.
Make the Breadcrumbs: Heat a large skillet over medium-high heat. Add olive oil and butter. Once melted, add torn bread and toast for 5–7 minutes, stirring often, until golden. Add garlic, oregano, lemon zest, and a pinch of salt. Cook 30 seconds more, then remove from heat and cool.
Whisk the Vinaigrette: In a bowl, whisk together garlic, oregano, lemon juice, vinegar, olive oil, salt, and pepper until emulsified. Adjust seasoning as needed.
Assemble: On a large platter, arrange tomatoes, cherry tomatoes, cucumber, onion, olives, grilled chicken, and optional peppers. Scatter breadcrumbs and feta over the top. Drizzle with vinaigrette and toss gently. Garnish with oregano and dill. Serve immediately.

Notes

The vinaigrette lasts for a week in the fridge, and I promise you'll want to slather it on everything! And the croutons make a ton so I know you'll snack on them as well.

Nutrition