Chicken and Tomato Panzanella

This salad is heavenly. Leaves tossed together with the reddest vine tomatoes, nocellara olives, capers, slithers of onion,

roast chicken and chunks of leftover sourdough. A rare entity in my house. Did I mention how much I love bread!

I love a salad all year round and this one conjures up memories of summer. It’s like sunshine on a plate.

Serves 2


Bag of salad leaves

4 vine ripened tomatoes

1 onion – sliced thinly

1 tablespoon capers

2 teaspoons oregano

2 chicken breasts

Slice of leftover sourdough

Glug of extra virgin olive oil


2 teaspoons extra virgin olive oil

1 teaspoon red wine vinegar

Salt and cracked black pepper

1 clove garlic – grated

Squeeze of lemon juice


Start by pan frying your chicken breasts on a griddle pan coated in a little olive oil.

Season with salt and cracked black pepper and sprinkle either side with oregano.

Once the chicken is cooked through add the sourdough slice and press with a pan slice to soak up the juices. Keep the bread on the griddle until it is lightly toasted.

Set aside.

Arrange your salad items in a bowl , chop your chicken into pieces, rip up your sourdough and drizzle over your dressing. Toss together to fully coat in the dressing and serve.