Save The summer my garden produced more tomatoes than we could possibly eat, I started putting bruschetta on everything. This salad came together on a Tuesday night when I needed something that felt fancy but used up the mound of cherry tomatoes accumulating on my counter. Now it is my go to when I want dinner to taste like an Italian restaurant without the reservation.
I made this for my sister last summer when she was visiting from the city, and she literally stopped eating midway through to ask for the recipe. There is something about the balsamic sweetening the tomatoes that makes people think you must have secret culinary training.
Ingredients
- Chicken breasts: Boneless and skinless cooks evenly and absorbs the Italian herb rub beautifully
- Olive oil: Use extra virgin for the bruschetta topping but regular olive oil works fine for rubbing the chicken
- Ripe tomatoes: They need to be slightly soft to the touch and give a little when pressed for maximum juice
- Fresh basil: Dried basil cannot replicate the anise sweet brightness that fresh leaves bring to this dish
- Balsamic vinegar: The acidity balances the sweet tomatoes and ties the whole salad together
- Mixed greens: Arugula adds peppery bite while romaine provides crunch, so use both if possible
Instructions
- Fire up the grill:
- Get your grill or grill pan heating to medium high while you prep the chicken and vegetables
- Season the chicken:
- Rub both sides of each chicken breast with olive oil then sprinkle with Italian herbs, garlic powder, salt and pepper, pressing gently to help it stick
- Grill to perfection:
- Cook for 6 to 7 minutes per side until the chicken feels firm and juices run clear when pierced
- Mix the bruschetta:
- While chicken rests, toss diced tomatoes, red onion, chopped basil, olive oil, balsamic vinegar, minced garlic, salt and pepper in a bowl
- Build your salad:
- Spread greens across your serving plates, slice the rested chicken, and arrange it on top
- Finish with flourish:
- Spoon that gorgeous tomato mixture over everything and add Parmesan shavings if you are feeling indulgent
Save This salad has become my contribution to every summer potluck because it travels surprisingly well if you keep the dressing separate until serving. Watching friends go back for thirds never gets old.
Make It Your Own
Sometimes I add mozzarella pearls or crumbled feta when I want something creamier. A handful of Kalamata olives adds briny depth that really wakes up the whole bowl.
Timing Is Everything
The bruschetta needs those 10 minutes to marinate while the chicken grills. This timing works out perfectly if you prep your vegetables before firing up the grill.
Serving Suggestions
A crusty baguette on the side helps soak up all those delicious tomato juices at the bottom of the bowl. Chilled white wine makes this feel like an occasion.
- Grill extra chicken for lunch tomorrow
- The bruschetta keeps for 2 days in the fridge
- Add a drizzle of good olive oil right before serving
Save Hope this brings a little Italian summer to your table. Every bite should feel like a tiny vacation.
Recipe Questions & Answers
- → How long should I grill the chicken breasts?
Grill chicken breasts for 6-7 minutes per side over medium-high heat until cooked through and juices run clear. Let them rest for 5 minutes before slicing for best results.
- → Can I prepare this ahead of time?
Yes. Grill and slice the chicken up to 4 hours ahead, and prepare the tomato-basil topping up to 2 hours in advance. Assemble just before serving to keep the greens crisp.
- → What can I substitute for Parmesan cheese?
Mozzarella pearls, crumbled feta, or fresh ricotta all work beautifully. You can also omit cheese entirely for a dairy-free option.
- → Is this dish truly gluten-free?
Yes, all main ingredients are naturally gluten-free. Check that your Italian herb blend and all packaged ingredients are certified gluten-free to avoid cross-contamination.
- → Can I marinate the chicken before grilling?
Absolutely. Marinate the seasoned chicken for up to 2 hours in the refrigerator for deeper flavor. Pat dry before grilling to ensure proper browning.
- → What wine pairs well with this dish?
A crisp Sauvignon Blanc or Pinot Grigio complements the fresh, herbaceous flavors beautifully. The acidity balances the rich grilled chicken perfectly.