Roasted Panzanella Salad Image

Roasted Panzanella Salad

Mary's Kitchen Crush - "Prep For Time"

Prep Time
Cook Time


  • 2 tablespoons (30ml) olive oil
  • Five 1-inch (2 ½ cm) thick slices Italian bread, cut into cubes
  • Kosher salt
  • Freshly ground black pepper
  • 1 clove garlic, from Thyme Roasted Vegetables recipe
  • 1 teaspoon (5g) Dijon mustard
  • 1 tablespoon (15ml) lemon juice
  • ¼ cup (60ml) olive oil
  • ¼ batch Thyme Roasted Vegetables
  • ¼ Roasted Spatchcock Pesto Chicken, torn or chopped
  • 4 handfuls (about 120g) arugula
  • 1/2 cup (100g) soft goat cheese
  • 2 tablespoons (30g) basil pesto, from Roasted Spatchcock Pesto Chicken recipe
  • 10–12 large basil leaves, roughly chopped


  1. Heat oil in a large skillet or frying pan over medium heat. Add bread and season with salt and pepper. Toss to coat and stir until toasted, about 8 to 10 minutes.
  2. Meanwhile, squeeze garlic out of skin into a large bowl. Mash with a fork; whisk in Dijon, lemon juice and oil. Season with salt and pepper and add vegetables, cutting up any larger pieces with a pair of kitchen shears. Add chicken, arugula and bread; toss to combine.
  3. Serve salad topped with goat cheese, a drizzle of pesto and basil.