Chicken Panzanella
1h·Italian
Chicken Panzanella
Ingredients
- 5 (about 750g) ripe tomatoes, cut into 1cm pieces
- 2 tsp salt
- 1 barbecued chicken, skin and bones removed, meat coarsely shredded
- 1/2 loaf (about 250g) day-old Italian-style bread, cut into 1cm pieces
- 220g chargrilled capsicum, cut into 5mm-thick strips
- 1 cup fresh basil leaves, roughly torn
- 95g (1/2 cup) kalamata olives, pitted
- 6 drained anchovy fillets, chopped
- 1 tbsp drained capers
- Salt & freshly ground black pepper
- 60ml (1/4 cup) olive oil
- 1 tbsp red wine vinegar
- 1 garlic clove, crushed
Instructions
4 steps
- 1
Combine the tomatoes and salt in a medium bowl. Cover and set aside for 30 minutes to let the salt draw the excess liquid from the tomatoes.
30 min - 2
Meanwhile, place the chicken, bread, capsicum, basil, olives, anchovies and caper in a large bowl. Toss to combine.
- 3
Drain tomatoes, reserving the juices. Add tomatoes to bread mixture and toss to combine. Taste and season with salt (if needed) and pepper.
- 4
Place the oil, vinegar, garlic and 2 tablespoons of the reserved tomato juices in a small jug. Whisk to combine. Add to the panzanella and toss to combine. Set aside for 30 minutes to develop the flavours.
30 min
Progress
0 / 4 steps
