This Italian bread salad known as panzanella is a summer must try! The stars of this recipe are garlic Parm Texas toast and ripe tomatoes which come together beautifully in this easy, fresh salad.
Prep Time: 20 minutes | Cook Time: 18 minutes | Total Time: 40 minutes
Heat the grill pan on medium-low heat. Grill Furlani garlic Parm Texas toast slices on both sides for 5 to 8 minutes or until lightly toasted. Set aside.
Brush chicken with olive oil and season with 1 tsp of salt.
Grill both sides of the chicken for 8 to 10 minutes or until the chicken is cooked through (160°F). Transfer to cutting board and let rest while prepping vegetables. Season with 1 tsp of pepper.
Cut onion into thin slices. Place in a small bowl and cover with hot water, let soak for 10 to 15 minutes. Drain and set aside.
Tear the mozzarella and grilled toast into bite-size pieces.
Slice chicken thinly and toss all the ingredients together onto a large platter with 2 tbsp of fresh oregano leaves.
Whisk the oil, vinegar, honey, remaining salt and pepper, and oregano together.
Drizzle dressing over salad and toss thoroughly to moisten. Let salad stand for 15 minutes before serving.
Tip: Toast and chicken can be grilled ahead of time. Keep cooled grilled bread in an airtight container until ready to use. Chicken can be kept in the fridge until ready to make the salad.
Tip: Balsamic vinegar can be substituted for red wine vinegar.
Tip: Fresh or dried basil can be substituted for oregano.
*Note: Substitute 1 tbsp of dried oregano for fresh oregano