In the extremely rare case that you have any crusty sourdough left over, Panzanella is a fantastic way to use up any bits of crusts that you have knocking around.

Panzanella is a bread salad that was perfected by the farmers in the Tuscan countryside that uses ingredients that are in their back garden and that ripen wonderfully in the summer months. This classic Italian summer salad seems like it is too simple, too improbable that it is as delicious as it is - but it really is.

The final detail for this dish is giving it a little time to sit before serving - this is the step that is most difficult to do considering you will want to dive right in immediately! - but this is really where the magic happens. There needs to be time for the bread to absorb all the tomato-y chicken juices and for all of the ingredients together to mingle. There's a sweet spot where the bread has softened , but still has a little crunch. Mouthwateringly delicious, this salad is best eaten the same day that it's made.



  • Fill the bottom of your BBQ with our sustainable lumpwood charocal. Using one or two natural firelighters, light the coals and all them to heat up and turn grey.

  • Take a heavy cast iron skillet and place over the heat of the BBQ. While the pan heats up, generously seaosn the thighs with oil and salt. Place the chicke thighs skin side down in the pan and fry for around 4 minutes. Turne the thigh over and cook on the other side for a further 4 minutes, until they are golden and crispy. 

  • Take the leftover sourdough and slice it into cubes. Add the sourdough to the pan and continue to fry the thighs and sourdough until everything is crispy and golden. Remove the chicken thighs from the pan and leave to rest for about 5 - 10 minutes.

  • Roughly chop the chicken thighs into 4 pieces and add to a mixing bowl. To the bowl add the crispy sourdough cubes, tomatoes, red onion slices, basil, balsmaic vinegar, a good drizzle of olive oil and a generous pinch of sea salt.

    Leave to sit for a few minutes, so the crunchy bread to soaks up the incredible chicken and tomato juices. 

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