In this classic Italian salad, sourdough bread soaks up the flavors of fresh herbs, late-summer tomatoes, and a savory vinaigrette. Adding grilled chicken turns it into a full meal.
- 1/2 cup olive oil; more for the grill
- 4 3/4 inch-thick slices sourdough bread
- 1 teaspoon finely chopped fresh oregano
- 1/2 teaspoon smoked sweet paprika
- Kosher salt and freshly ground black pepper
- 1 lb. boneless, skinless chicken breast halves, trimmed
- 3 Tablespoons red wine vinegar
- 1 anchovy fillet, rinsed
- 1 small clove garlic
- 4 medium tomatoes, cut into 3/4 inch pieces (3 cups)
- 1 medium cucumber, peeled, halved lengthwise, seeded, and cut into 3/4 inch pieces (1-1/2 cups)
- 1/2 small red onion, chopped (1/2 cup)
- 1/4 cup chopped fresh mixed herbs,such as basil, parsley, cilantro, or mint
- Brush the bread on both sides with 2 Tablespoons of the olive oil.
- Grill the bread until well marked, about 1 minute per side.
- Transfer to a cutting board, cut into 3/4-inch cubes, and set aside.
- In a small bowl, mix the oregano, smoked paprika, 1/2 teaspoon salt, and 1/2 teaspoon pepper.
- Sprinkle evenly over the chicken breasts.
- Grill, turning once, until an instant-read thermometer inserted into the thickest part of each breast registers 165°F, 10 to 12 minutes total.
- Transfer to a cutting board, let rest for 5 minutes, and then cut into 3/4-inch cubes.
- In a large bowl, whisk the remaining 6 Tablespoons olive oil and the vinegar.
- Press the anchovy fillet and garlic clove through a garlic press into the bowl (or mince by hand).
- Add the bread, chicken, tomatoes, cucumber, red onion, and herbs, and toss well.
- Season to taste with salt and pepper and serve.
- For balanced texture, be sure to slice the tomatoes, cucumbers, chicken, and bread about the same size.
- Prepare a medium-high charcoal or gas grill fire. Clean and oil the grill grate.