Juicy summer tomatoes are the stars of this main dish salad—they’re even used in the tangy vinaigrette. Toss two kinds with whole-grain croutons, other veggies, and chicken for a hearty take on panzanella. For the best texture, let the bread soak up the dressing 15 minutes before serving.
2 medium-size red onions, cut into 1⁄2-inch-thick wedges
10 ounces shredded rotisserie chicken breast (2 cups)
1 small English cucumber, thinly sliced into half-moons
1 cup multicolored cherry tomatoes, halved
1/2 cup jarred sweet cherry peppers, thinly sliced
1/4 cup tightly packed torn basil leaves
2 tablespoons fresh flat-leaf parsley leaves
2 tablespoons chopped fresh chives
How to Make It
Place a rimmed baking sheet on top rack of oven; preheat oven to 450°F. (Do not remove baking sheet while oven preheats.) Toss onion wedges and garlic with 1 tablespoon of the olive oil and 1⁄4 teaspoon each of the salt and pepper. Spread onion mixture in a single layer on preheated baking sheet; place on top oven rack. Place bread cubes on a separate large rimmed baking sheet; place baking sheet on center rack in oven. Bake in preheated oven until bread is toasted and onions are softened and charred, 15 to 17 minutes, stirring onions after 8 minutes.
Meanwhile, use a spoon to scrape seeds and juices from heirloom tomato wedges into a medium bowl. Place scraped wedges in a large bowl, and set aside.
Whisk vinegar, mustard, and remaining 1⁄2 teaspoon salt and 1⁄2 teaspoon pepper into tomato juices and seeds. Slowly whisk in remaining 7 tablespoons olive oil until emulsified.
Place toasted bread, onion mixture, chicken, cucumber, cherry tomatoes, and peppers in bowl with tomato wedges. Drizzle vinaigrette over salad; toss gently to coat. Let stand 15 minutes. Top with herbs.