Greek Grilled Chicken Panzanella is made for that golden stretch when summer still lingers, even as school schedules and familiar routines return. Fresh, colorful, and satisfying without feeling heavy, this vibrant meal gives you one more reason to gather outside and savor the season around the grill.

Juicy chicken takes on bright Mediterranean character from lemon, garlic, dill, and oregano before meeting the flame. Ripe tomatoes and crisp cucumber bring garden-fresh flavor, while briny olives and creamy feta add savory contrast. Rustic toasted bread catches every drop of the tangy vinaigrette, creating bites that move between crisp edges, tender vegetables, smoky meat, and rich cheese. Fresh herbs finish the platter with an aromatic lift that suits warm August evenings beautifully.

As summer winds down, dinner often needs to work a little harder. School nights return, calendars fill up, yet the backyard still calls when the sun hangs low, and the air stays warm. This dish answers with a complete meal that looks generous on the table while keeping the mood relaxed. Serve it family-style, pour something cold, and give everyone a chance to reconnect after a busy day.

Part of our Sizzling Summer Series, this recipe celebrates the simple pleasure of cooking over an open flame and enjoying dinner beneath an open sky. Greek Grilled Chicken Panzanella brings freshness, texture, and beautiful color together for a late-summer supper worthy of lingering outside just a little longer.

At Summerset, we believe outdoor living is an art shaped by meals like these, shared with the people who make the table worth gathering around.

Serves 6

Greek Grilled Chicken Panzanella Ingredients

For the Salad

  • 1 pound heirloom tomatoes, sliced into wedges
  • 1 pint cherry tomatoes, halved
  • 1 English cucumber halved, cut into ½-inch half moons
  • ¼ cup thinly sliced red onion
  • ½ cup pitted Castelvetrano olives, halved
  • ½ cup feta cheese, crumbled
  • Sliced pepperoncini or roasted red peppers, optional
  • Fresh oregano and dill, for garnish

For the Chicken

  • 1 pound chicken breasts
  • 4 tablespoons olive oil
  • 2 lemons, zest freshly grated and juiced
  • 4 garlic cloves, chopped
  • 4 tablespoons fresh dill, chopped
  • 1 tablespoon red wine vinegar
  • 2 teaspoons dried oregano
  • Kosher salt and freshly cracked black pepper

For the Croutons

  • 9-ounce baguette torn into small rustic pieces
  • 8 tablespoons olive oil
  • 2 tablespoons butter
  • 4 cloves garlic, chopped
  • 1 teaspoon dried oregano
  • 1 lemon zested
  • Kosher salt

For the Vinaigrette

  • 2 cloves garlic, grated
  • 2 teaspoons dried oregano
  • 1 lemon juiced
  • 2 tablespoons red wine vinegar
  • ⅓ cup olive oil
  • Kosher salt and freshly cracked black pepper to taste

Greek Grilled Chicken Panzanella Directions

  1. Marinate the Chicken: In a bowl, whisk together olive oil, lemon zest and juice, garlic, dill, red wine vinegar, oregano, salt, and pepper. Add the chicken and marinate for at least 2 hours.
  2. Grill the Chicken: Preheat the grill to medium-high heat. Grill chicken for 5–6 minutes per side until cooked through. Let rest 10 minutes, then slice against the grain.
  3. Make the Breadcrumbs: Heat a large skillet over medium-high heat. Add olive oil and butter. Once melted, add torn bread and toast for 5–7 minutes, stirring often, until golden. Add garlic, oregano, lemon zest, and a pinch of salt. Cook 30 seconds more, then remove from heat and cool.
  4. Whisk the Vinaigrette: In a bowl, whisk together garlic, oregano, lemon juice, vinegar, olive oil, salt, and pepper until emulsified. Adjust seasoning as needed.
  5. Assemble: On a large platter, arrange tomatoes, cherry tomatoes, cucumber, onion, olives, grilled chicken, and optional peppers. Scatter breadcrumbs and feta over the top. Drizzle with vinaigrette and toss gently. Garnish with oregano and dill. Serve immediately.

Taken from whatsgabycooking.com