Save The first time I made this salad was during one of those oppressively hot July afternoons when turning on the oven felt like a crime against humanity. My neighbor had dropped off a basket of tomatoes from her garden, and I had chicken thawing on the counter with zero inspiration. I threw everything on the grill with some Italian herbs I found in the back of the pantry, chopped up those tomatoes with basil from my windowsill, and somehow created something that made my husband actually stop scrolling through his phone and pay attention to dinner.
Last summer I served this at a backyard dinner party and watched my friend Sarah, who claims to despise salads, go back for thirds. She kept asking what was in the magic topping, and I think the balsamic vinegar was what won her over completely.
Ingredients
- 2 large boneless skinless chicken breasts: Pound them slightly to even thickness so they cook at the same rate
- 1 tablespoon olive oil: This helps the seasoning stick and keeps the chicken moist on the grill
- 1 teaspoon dried Italian herbs: Fresh herbs work beautifully here if you have them on hand
- 1/2 teaspoon garlic powder: Distributes more evenly than fresh garlic for the chicken seasoning
- 1/2 teaspoon salt: Essential for bringing out the natural flavors of the chicken
- 1/4 teaspoon black pepper: Freshly ground makes a noticeable difference
- 2 cups ripe tomatoes diced: Vine ripened tomatoes have the best flavor for the bruschetta
- 1/4 cup red onion finely diced: Soak in ice water for 10 minutes if you want to mellow the bite
- 1/4 cup fresh basil leaves chopped: Do not substitute dried basil here it needs to be bright and fresh
- 2 tablespoons extra virgin olive oil: The good stuff matters since this is essentially a raw sauce
- 1 tablespoon balsamic vinegar: Adds that sweet acidity balance that makes bruschetta sing
- 1 clove garlic minced: One small clove is plenty since it will be raw
- 1/4 teaspoon salt: For the bruschetta mixture
- Freshly ground black pepper: Be generous here as it cuts through the sweet tomatoes
- 6 cups mixed salad greens: A blend of arugula and romaine adds nice variety in texture
- 1/4 cup shaved Parmesan cheese: Optional but adds a salty umami element
- Lemon wedges: For serving and squeezing over at the table
Instructions
- Get your grill going:
- Preheat your grill or grill pan to medium high heat until it is nice and hot
- Season the chicken well:
- Rub those chicken breasts with olive oil then coat them generously with Italian herbs garlic powder salt and pepper
- Grill to perfection:
- Cook the chicken for about 6 to 7 minutes per side until it is cooked through and the juices run clear
- Let it rest:
- Remove the chicken from the heat and let it rest for 5 minutes before slicing to keep all those juices inside
- Make the magic topping:
- While the chicken cooks combine tomatoes red onion basil olive oil balsamic vinegar garlic salt and pepper in a bowl
- Let flavors marry:
- Toss the bruschetta mixture gently and let it sit for 10 minutes so all those vibrant flavors can meld together
- Build your salad base:
- Arrange those beautiful mixed greens on a large platter or individual plates
- Assemble everything:
- Lay the sliced chicken over the greens and spoon that gorgeous bruschetta topping generously over everything
- Finish and serve:
- Sprinkle with shaved Parmesan if using and serve immediately with lemon wedges on the side
Save This has become my go to when friends come over for casual dinner on the patio. There is something about the combination of warm grilled chicken and that cold bright tomato topping that feels like summer on a plate.
Make Ahead Magic
You can prepare the bruschetta topping several hours ahead and keep it in the refrigerator. The flavors actually get better with a little time to hang out together. I have even made it the night before for a stress free lunch the next day.
Chicken Perfection Secrets
If you are using a grill pan indoors make sure your ventilation is going because the Italian herbs can get smoky. Also try to resist the urge to move the chicken around too much while it cooks those nice grill marks need time to develop.
Serving Suggestions
This salad stands alone beautifully but if you want to round out the meal some crusty gluten free bread never hurt anyone. The bruschetta juices are basically begging to be soaked up.
- A chilled glass of Sauvignon Blanc pairs perfectly with the basil and balsamic notes
- Extra lemon wedges at the table let everyone adjust the brightness to their liking
- The salad is best assembled right before serving but the components can all be prepped in advance
Save Every time I make this I am reminded that the simplest combinations often end up being the most memorable.
Recipe FAQs
- → Can I make the tomato topping ahead of time?
Yes, the bruschetta mixture actually benefits from sitting at room temperature for 30 minutes to 2 hours. The flavors meld and intensify. Avoid refrigerating before serving, as cold temperatures mute the fresh tomato taste and basil aroma.
- → What's the best way to grill the chicken?
Preheat your grill to medium-high (around 375°F). Pound the chicken breasts to even thickness for consistent cooking. Grill 6-7 minutes per side until the internal temperature reaches 165°F. Let rest 5 minutes before slicing to retain juices.
- → Can I use cherry tomatoes instead of diced?
Absolutely. Cherry or grape tomatoes work beautifully and add sweetness. Simply halve or quarter them depending on size. They release less water than larger tomatoes, which can help prevent the salad from becoming soggy.
- → What greens work best for this dish?
Spring mix offers variety and visual appeal. Arugula adds peppery bite that complements the sweet tomatoes. Romaine provides crisp structure and mild flavor. Choose hearty greens that won't wilt under the warm sliced chicken.
- → How can I add more protein?
Incorporate white beans or chickpeas into the bruschetta topping. Add mozzarella pearls or cubed fresh mozzarella. Serve with grilled shrimp alongside. Top with toasted pine nuts or walnuts for crunch and plant-based protein.
- → Is this suitable for meal prep?
Store components separately for best results. Keep grilled chicken sliced and refrigerated for up to 3 days. The tomato mixture holds well for 2 days. Wash and dry greens thoroughly, then store with a paper towel. Assemble just before serving.