The BEST Summer Meal: Panzanella Salad

This is the perfect summer recipe as it's light, easy and delicious! This recipe along with my gourmet steak sammies (I'll post that next blog) are our two favorite recipes for this season. You can make this meal for your family of four or to serve a crowd. It can be a casual or fancy meal ... depending on how you set your table and what you drink with it. You will thank me for this recipe – it's seriously THAT GOOD! So light up the grill and make Sourdough Panzanella with Grilled Chicken tonight! Be sure to check out the farmer's market at Academy Field on Monday 3-6pm or on Friday at Goddard Park 9am-1pm for most of your ingredients. Enjoy!

Sourdough Panzanella with Grilled Chicken

Serves 4

INGREDIENTS

Olive oil

Salt and pepper

1 lb boneless chicken tenderloins

1 round loaf of sourdough bread, cut into 1 inch slices

3 tbsp red wine vinegar

1 clove of garlic, minced

1 giant tomato (i like heirloom), cut into 3/4 inch pieces

1 large cucumber, peeled, halved lengthwise, seeded and cut into 3/4 inch pieces

1/2 small red onion, chopped

1/4 cup chopped fresh mixed herbs (i use basil, parsley and chives). chopped

DIRECTIONS

1. Heat grill to medium high heat

2. Brush slices of bread on both sides with olive oil

3. Grill bread until well marked (with grill lines). Transfer to cutting board and cut into 3/4 inch pieces (use a bread knife!)

4. Drizzle chicken with olive oil, salt and pepper and grill until cooked. Transfer to cutting board and cut into 3/4 inch cubes.

5. In large bowl mix 6 TBS olive oil with the vinegar (use a whisk). Add the minced garlic, bread, chicken, tomato, cucumber, red onion and herbs and toss well. Serve RIGHT AWAY so bread and chicken are warm (it looks beautiful in a big white bowl).