Rotisserie Chicken Panzanella

Delicious with arugula or slightly wilted kale. A sprinkle of toasted fennel seeds and a couple of ounces of crispy diced pancetta put this in the favorites category.

This was nice and easy! Parmesan was a crucial addition. I would try again with arugula and balsamic and add some cerignola olives.

I had leftover chicken and homemade focaccia and used those. I cut the bread into large cubes and toasted them, then added to the marinating tomatoes. We had beautiful Little Gems so I tore those up and added. It was delicious.

Yummm....This brought back memories of a blistering hot August lunchtime in Arezzo, Tuscany, when we were college students on a two-month-long European trip. Most restaurants/stores were closed — “chiuso per ferie” — and we were starving after walking everywhere, checking out the iconic architecture. Desperate for food and relief from the hot weather, we stumbled on this small but clean restaurant, manned by one, smiling guy. Panzanella was his suggestion, and boy oh boy, it was heaven!

Lovely quick supper. I added a small crushed garlic clove and chopped up leftover Parmesan toasts someone 🙄 had forgotten to put away after a recent dinner. They soaked up a bit of the dressing and became edible again. Made it while giving out Halloween candy, and had my reward after the last child walked away.

I roasted some broccoli and thick slices of eggplant which I roughly diced and threw in with everything else. A spoonful of pesto whisked into the vinaigrette was delicious. Chopped baby kale and basil were my herbs.

I added some very thin sliced red onion to the tomatoes with a little extra vinegar to tone down the onion flavor. I also spread butter on a split open baguette and then cut it up with scissors and toasted at 400 degrees to make crispy croutons. No watercress in the house but yes basil, spinach, arugula and iceberg. I also added a little fresh grated parmesan. Practically all empty plates when I did the dishes. Thanks Sam for a great pandemic meal.

Added some cucumber and basil. Lovely.

So good. Made with arugula and some garlic naan thrown on the grill for a few.

Good supper for a hot fall day. Happened to have most ingredients but improvised to good effect. Rice and apple cider vinegars with a splash of mirin for marinating salted tomatoes, cucumber, and diced red onion. Panazella from homemade whole grain croutons. Raddichio and fresh reddish lettuce, lots of minced parsley, and the rotisserie chicken leftovers. Organic everything.

Delightful! Great for a weeknight in a hurry. Added some goat cheese crumbs. 👍🏼

Well, it’s not cooking, but it is prep, and assembly, and those things are important too.

Delish!! So easy

Lovely idea to marinate the tomatoes. The salad is definitely better that way. I added nuts.