Save to Pinterest Last summer my neighbor brought over an overflow of garden tomatoes and I ended up throwing this salad together on a whim. The way the bruschetta juices mingled with the warm chicken was such a happy accident that I started making it weekly. My husband now requests it whenever he wants something fresh but still filling enough for dinner.
I made this for my book club last month and three people asked for the recipe before they even finished their plates. Something about the combination hits differently when the tomatoes are at peak season. Now it is my go to when I want to serve something impressive but not fussy.
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Ingredients
- 2 large boneless skinless chicken breasts: I pound them slightly so they cook evenly and stay juicy throughout
- 1 tablespoon olive oil: Helps the seasoning stick and prevents the chicken from sticking to the grill
- 1 teaspoon dried Italian herbs: Fresh is great but dried actually works better here since they will not burn on the grill
- 1/2 teaspoon garlic powder: Distributes garlic flavor more evenly than fresh garlic would on the exterior
- 1/2 teaspoon salt and 1/4 teaspoon black pepper: Do not skimp here since the chicken needs proper seasoning
- 2 cups ripe tomatoes diced: Heirloom or vine ripened tomatoes make the biggest difference in flavor
- 1/4 cup red onion finely diced: Soak the diced onion in cold water for 10 minutes to mellow the sharpness
- 1/4 cup fresh basil chopped: Add this right before serving so it stays bright and does not turn dark
- 2 tablespoons extra virgin olive oil: Use the good stuff here since it is a major flavor player
- 1 tablespoon balsamic vinegar: Adds that slight sweetness and depth that rounds out the tomatoes
- 1 clove garlic minced: Let it sit in the mixture for at least 10 minutes to mellow out
- 6 cups mixed salad greens: I love using half arugula for that peppery kick against the sweet tomatoes
- 1/4 cup shaved Parmesan cheese: Optional but honestly it ties everything together perfectly
- Lemon wedges: A squeeze right before serving brightens the whole dish
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Instructions
- Get your grill going:
- Preheat your grill or grill pan to medium high heat so it is ready when the chicken is seasoned
- Season the chicken:
- Rub the chicken breasts with olive oil then sprinkle evenly with Italian herbs garlic powder salt and pepper on both sides
- Grill to perfection:
- Cook the chicken for 6 to 7 minutes per side until the juices run clear then let it rest for 5 minutes before slicing
- Make the magic topping:
- Combine tomatoes red onion basil olive oil balsamic vinegar garlic salt and pepper in a bowl and let it sit for 10 minutes
- Build your salad:
- Arrange the greens on a large platter top with sliced chicken and spoon that bruschetta mixture all over everything
- Finish it off:
- Scatter with shaved Parmesan if using and serve with lemon wedges on the side for squeezing
Save to Pinterest This recipe saved me during that week between summer activities starting and school supply shopping when I needed something fast but felt like a proper meal. Now whenever I see those first good tomatoes at the market I grab twice as many knowing exactly what they are destined for.
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Making It Your Own
Sometimes I add mozzarella pearls when I want something closer to a caprese salad. The way the cold cheese pearls nestle into the warm chicken is pretty incredible and turns it into more of a main event.
Perfect Pairings
A chilled Pinot Grigio cuts through the richness while still letting the tomato brightness shine. I have also served this alongside roasted potatoes when I needed something more substantial for hungrier guests.
Meal Prep Magic
The bruschetta topping actually gets better overnight so I sometimes make extra to use the next day. Everything else stays fresh if stored separately and assembled right before eating.
- Keep the sliced chicken and bruschetta in separate containers
- Store greens with a paper towel to absorb excess moisture
- Add the Parmesan just before serving so it does not get soggy
Save to Pinterest There is something about the combination of warm grilled meat and cool fresh vegetables that just works every single time. I hope this becomes one of those recipes you turn to without even thinking about it.
Recipe Questions
- → Can I make the bruschetta topping ahead of time?
Yes, prepare the tomato-basil mixture up to 2 hours in advance and refrigerate. Bring to room temperature before serving for the best flavor profile.
- → What other proteins work with this dish?
Grilled salmon, shrimp, or even sliced steak pair beautifully with the bruschetta topping. For a vegetarian option, try grilled portobello mushrooms or halloumi.
- → How do I store leftovers?
Store components separately: chicken in an airtight container for up to 3 days, bruschetta topping refrigerated for 2 days maximum, and keep greens unwashed until ready to serve.
- → Can I use cherry tomatoes instead of diced?
Absolutely. Halved cherry or grape tomatoes work wonderfully and add extra sweetness. Just adjust the quantity slightly as they're denser than large tomatoes.
- → What sides complement this salad?
Crusty gluten-free bread, roasted vegetables like zucchini or bell peppers, or a light minestrone soup make excellent accompaniments without overpowering the fresh flavors.
