Chicken and Bacon Panzanella

There’s something about a warm late afternoon – the kind when summer tries hard to hang on – that makes me crave something hearty but still fresh. This panzanella with chicken and bacon… it just feels like the right thing. The bread gets crispy, soaking up just enough of the tomato juices and vinaigrette without going soggy (if you’re lucky), and then there’s the smoky-salty bacon, cool cucumber, sweet tomato, a little basil here and there. It looks beautiful in the bowl and even better eaten barefoot outside with a glass of wine and… oh, just some quiet.

Why You’ll Crave It

• Warm toasted bread soaked in tomato juice and olive oil? Yes, please.
• That mix of smoky bacon and tangy dressing hits every satisfying note.
• It’s a salad that’s secretly a full meal – no sad lettuce here.
• Comes together fast, so you can spend more time enjoying and less time fussing.

The first time I made this, my sister and I finished the whole bowl in under ten minutes, standing at the kitchen counter… not even sorry.

What You’ll Need

• 200g cooked chicken: shredded roughly – rotisserie works great if you’re short on time
• 100g cooked bacon: chopped small so it lands in every bite
• 300g stale bread: cubed – rustic loaf style like sourdough or country bread is best
• 2 ripe tomatoes: chopped, super juicy ones if you can find them
• 1 cucumber: peeled if tough-skinned, diced small
• 1 red onion: thinly sliced – soaked in vinegar for 10 minutes if you want it milder
• Fresh basil: a handful of torn leaves, not chopped (feels more tender that way)
• Olive oil: for drizzling – go generous, you won’t regret it
• Red wine vinegar: a splash or two – taste as you go
• Salt and pepper: just enough to pull it all together

Easy How-To

Prep the Players

Get everything out and ready. Chop your veggies, tear your basil, shred that chicken. Nothing too perfect. The beauty of this dish is in its undoneness.

Crisp the Bacon

Start with the bacon, in a pan over medium heat. Cook it till golden and just shy of crunchy. Let it drain on paper towels but leave a bit of that glorious fat in the pan…

Toast the Bread Cubes

Throw the bread cubes right into the same pan. They’ll soak up the bacon flavor while crisping around the edges. Stir them now and then until they feel dry and toasty – not hard.

Assemble with Care

In a big bowl, toss in tomatoes (with any juices they’ve let go), cucumber, red onion, chicken, and bacon. Add the warm bread cubes and give everything a very gentle toss – hands, honestly, work best here.

Dress It Up

Drizzle in olive oil (be generous), a few splashes of red wine vinegar, salt, pepper. Maybe a touch more if it needs it. Add the basil last so it stays fresh and bright.

Serve or Let Sit

It’s lovely right away – the bread stays crunchy and the flavors are vibrant. But if you let it sit just five or ten minutes, the bread softens just enough and everything starts to meld beautifully.

Good to Know

• Using hot bread with cool veggies makes such a nice contrast – and kind of smells amazing too.
• If your bread’s too fresh, just tear it up and toast it longer – it’ll get there eventually.
• Don’t skip the vinegar – it’s the thing that keeps this from feeling too rich or heavy.

Serving Ideas

• Lovely with a chilled glass of rosé or a crisp white wine, sitting outside if you can.
• Serve on a large wooden platter or in a wide bowl – the colors are too pretty to hide.
• Great alongside grilled fish or steak… or just as it is, no need for anything else.

Top Tricks

• Soak your sliced red onions in a bit of the vinegar while you prep – it softens the bite and makes them almost jammy.
• Make sure the chicken isn’t bland – season it well, or marinate it briefly if it’s plain boiled or baked.
• If it’s too dry, add a tiny splash of cold water with your dressing – bread will wake back up.

Frequently Asked Questions

Can I use store-bought croutons instead of toasting my own bread?

You could, but honestly, freshly toasted bread adds more personality – it softens in just the right way, while store croutons tend to stay too hard or get oddly soggy.

Is it okay to use leftover grilled chicken?

Definitely. Leftover grilled or roasted chicken works beautifully – it adds an extra hint of smokiness and lets the salad feel more grounded.

How long can I keep leftovers?

A day, maybe two if you don’t mind softer bread. The flavors will deepen, but the texture changes – sometimes I actually like it that way for lunch the next day.

Can I make it vegetarian?

Yes – skip the chicken and bacon, and add things like grilled zucchini, roasted chickpeas, or even cubes of good feta for richness.

What kind of vinegar is best?

Red wine vinegar is classic, but sherry vinegar also works well if you want something a little more mellow and round. Balsamic might be too sweet here.