Panzanella Salad with Grilled Chicken Cherry Tomatoes and Shallot Vinaigrette

Dice tomatoes and cut cherry tomatoes in half. Add a generous pinch of salt and pepper and leave the marinate while you prepare the other ingredients. Pick and chop parsley. Drain capsicum. Finely dice shallot. Peel and mince garlic.

Preheat oven to 180. Dice or roughly tear bread into chunks. Place on a lined baking tray and drizzle with olive oil, salt and pepper. Toast until 8-10 minutes until crisp on the outside but still with some softness inside. Set aside to cool.

Tip! Keep an eye on these to avoid them turning into croutons!

Season chicken with salt and pepper and a little olive oil. Heat grill pan over medium heat. Add chicken breast and cook 5-6 minutes before flipping and cooking a further 4-5 minutes or until cooked to your liking. Remove chicken from heat and set aside.

Drain tomato juice from marinating tomatoes and add juice to red wine vinegar, garlic, shallot, 2 tbsp olive oil, salt and pepper. Taste and adjust as needed. To a large salad bowl add the bread, tomatoes, capsicum, rocket, parsley and dressing. Toss well and taste for seasoning.

Tip! Use as much or as little garlic as you like, clove size varies considerably.

Slice chicken as desired and serve with panzanella salad.

Dice tomatoes and cut cherry tomatoes in half. Add a generous pinch of salt and pepper and leave the marinate while you prepare the other ingredients. Pick and chop parsley. Drain capsicum. Finely dice shallot. Peel and mince garlic.

Preheat oven to 180. Dice or roughly tear bread into chunks. Place on a lined baking tray and drizzle with olive oil, salt and pepper. Toast until 8-10 minutes until crisp on the outside but still with some softness inside. Set aside to cool.

Tip! Keep an eye on these to avoid them turning into croutons!

Season chicken with salt and pepper and a little olive oil. Heat grill pan over medium heat. Add chicken breast and cook 5-6 minutes before flipping and cooking a further 4-5 minutes or until cooked to your liking. Remove chicken from heat and set aside.

Drain tomato juice from marinating tomatoes and add juice to red wine vinegar, garlic, shallot, 2 tbsp olive oil, salt and pepper. Taste and adjust as needed. To a large salad bowl add the bread, tomatoes, capsicum, rocket, parsley and dressing. Toss well and taste for seasoning.

Tip! Use as much or as little garlic as you like, clove size varies considerably.

Slice chicken as desired and serve with panzanella salad.