CHICKEN PANZANELLA
with BASIL VINAIGRETTE

SERVES 4 to 6

Prep time 40 minuteS,

Grilling time 12 to 18 minutes

Panzanella is a traditional Tuscan salad made with tomatoes and chunks of stale bread that soak up the tomato juices and dressing. Our grilled version, made by toasting fresh bread over the fire, is equally tasty. Add some grilled chicken and vegetables and you have a bread salad substantial enough for a main course. This recipe doubles nicely, too.

• Dressing
• ½ cup fresh basil leaves
• ¼ cup fresh Italian parsley leaves with tender stems
• 1 tablespoon lemon juice
• 1 tablespoon red wine vinegar
• 1 small garlic clove, minced
• ⅓ cup extra-virgin olive oil
• ½ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• 3 medium zucchini and/or crookneck squash, trimmed and cut lengthwise into ½-inch-thick slices
• 1 red bell pepper, cut lengthwise into ½-inch strips
• ½ loaf (8 ounces) country-style white bread, cut crosswise into 1-inch-thick slices
• Extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• 2 boneless, skinless chicken breast halves, each about 6 ounces
• 1 pound tomatoes, cored and cut into ½-inch cubes
• ½ cup crumbled feta cheese (about 2½ ounces)

1. In a food processor combine the basil, parsley, lemon juice, vinegar, and garlic and pulse until coarsely chopped. With the machine running, slowly add the oil, processing until emulsified. Transfer to a small nonreactive bowl and season with the salt and pepper.

2. Prepare the grill for direct cooking over medium heat (350° to 450°F).

3. Brush the cooking grates clean. Lightly brush the squash, bell pepper, and bread on both sides with oil and then season with salt and pepper. Grill the vegetables and bread over direct medium heat, with the lid closed, until the vegetables are slightly charred and the bread has grill marks, turning once. The vegetables will take 4 to 6 minutes and the bread will take 2 to 4 minutes. Remove them from the grill as they are ready and let cool.

4. Coat the chicken breasts on both sides with 3 tablespoons of the dressing. Grill, smooth (skinned) side down first, over direct medium heat, with the lid closed, until the meat is firm to the touch and opaque all the way to the center, 8 to 12 minutes, turning once. Remove the chicken from the grill and let rest for 3 to 5 minutes.

5. Cut the vegetables, bread, and chicken into ½-inch cubes and transfer to a large serving bowl. Add the tomatoes and feta, drizzle with the remaining dressing, and toss to coat evenly. Serve right away.