Save Last August, I stood at my kitchen counter with a grocery bag full of tomatoes from my neighbor's garden, wondering what to do with them before they turned. I'd already grilled chicken for dinner, and the salad greens were wilting in the fridge. That's when I remembered the bruschetta I'd had at a tiny café in Portland, and it hit me: why not put it all together? What came out of that moment of mild panic became one of my most requested summer meals.
I made this for my sister's birthday lunch on the patio, and she kept going back for seconds, scraping up every last bit of the tomato topping with her fork. She's normally the type to push greens around her plate, but something about the way the balsamic soaks into the chicken and the basil hits your nose made her forget she was eating salad. Now she texts me every June asking when I'm making it again.
Ingredients
- Boneless, skinless chicken breasts: Go for the thicker cuts if you can, they stay juicier on the grill and give you more room to get a good sear without drying out.
- Olive oil (for chicken): This helps the seasonings cling and keeps the meat from sticking to the grill, plus it adds a subtle richness that pairs beautifully with the herbs.
- Dried Italian herbs: A blend of oregano, thyme, and basil works wonders here, giving the chicken that classic rustic flavor without any fuss.
- Garlic powder: I used to skip this, but it adds a mellow background note that ties the whole dish together without overpowering the fresh garlic in the topping.
- Salt and black pepper: Season generously, the chicken needs it to stand up to the bright, acidic bruschetta.
- Ripe tomatoes: Use the ripest, reddest ones you can find, their sweetness balances the vinegar and makes the topping sing.
- Red onion: Dice it fine so it adds sharpness without crunch, and if it's too strong, soak the pieces in cold water for a few minutes.
- Fresh basil leaves: Tear or chop them just before you toss them in, they lose their brightness fast once cut.
- Extra virgin olive oil: Splurge a little here, the fruity, peppery notes really come through in the bruschetta and make it taste like summer.
- Balsamic vinegar: A tablespoon is all you need to add tang and a hint of sweetness, but don't skip it or the topping will taste flat.
- Garlic (fresh): One clove, minced fine, gives the bruschetta its punch, just don't let it sit too long or it gets harsh.
- Mixed salad greens: I like a mix with some peppery arugula in there, it holds up to the juicy topping and adds a little bite.
- Shaved Parmesan cheese: Optional, but the salty, nutty shavings are worth it, use a vegetable peeler to get those delicate ribbons.
- Lemon wedges: A squeeze at the end wakes everything up and cuts through the richness, don't skip them.
Instructions
- Get the grill ready:
- Preheat your grill or grill pan to medium high heat, you want it hot enough to get good char marks but not so hot that the chicken scorches. Oil the grates lightly if you're using an outdoor grill.
- Season the chicken:
- Rub each chicken breast all over with olive oil, then sprinkle with Italian herbs, garlic powder, salt, and pepper, pressing the seasonings in so they stick. Let them sit at room temperature for a few minutes while the grill heats up.
- Grill the chicken:
- Lay the breasts on the grill and let them cook undisturbed for 6 to 7 minutes, then flip and cook another 6 to 7 minutes until the juices run clear and the internal temperature hits 165 degrees. Pull them off, tent with foil, and let them rest for 5 minutes before slicing.
- Make the bruschetta topping:
- While the chicken grills, toss together the diced tomatoes, red onion, basil, olive oil, balsamic vinegar, minced garlic, salt, and pepper in a medium bowl. Let it sit for at least 10 minutes so the flavors meld and the tomatoes release a little juice.
- Assemble the salad:
- Spread the salad greens across a big platter or divide them among individual plates, then arrange the sliced chicken on top. Spoon the bruschetta mixture generously over the chicken, letting some of the juices drip onto the greens.
- Finish and serve:
- Scatter shaved Parmesan over everything if you're using it, and tuck lemon wedges around the edges. Serve right away while the chicken is still warm and the greens are crisp.
Save There was an evening last summer when I made this for a few friends on the deck, and we ended up sitting there long after the sun went down, just talking and picking at the last bits of tomato and basil off the platter. One of them said it tasted like vacation, and I realized that's exactly what it felt like to me too, even though we were just in my backyard. It's funny how a handful of fresh ingredients can do that.
How to Pick the Best Tomatoes
The tomatoes are the heart of this dish, so don't settle for the hard, pale ones at the grocery store. Look for tomatoes that feel heavy for their size and smell sweet and earthy at the stem end. If you can find heirloom or vine ripened varieties, grab them, their complex flavor makes the bruschetta topping taste like something you'd get at a farm to table restaurant. I've also had great luck with Roma tomatoes when good slicing tomatoes aren't available, they're meatier and less watery so the topping doesn't get soupy.
Variations You Can Try
This salad is forgiving, so feel free to make it your own. Swap the Parmesan for creamy mozzarella pearls or crumbled feta if you want a different kind of richness. Add sliced avocado for extra creaminess, or toss in some toasted pine nuts for crunch. I've even thrown in a handful of white beans when I needed the salad to be more filling, and it worked beautifully. If you have leftover grilled vegetables like zucchini or bell peppers, chop them up and fold them into the bruschetta topping for a heartier version.
Storing and Making Ahead
You can prep most of this in advance, which makes it perfect for busy weeknights or entertaining. Grill the chicken up to a day ahead, let it cool, then wrap it tightly and store it in the fridge. The bruschetta topping can be made a few hours early, but don't add the basil until just before serving or it'll turn dark and lose its brightness. Keep the components separate until you're ready to eat, then assemble everything fresh so the greens don't wilt and the chicken stays moist.
- Store leftover bruschetta topping in an airtight container in the fridge for up to two days, it's great spooned over scrambled eggs or grilled fish.
- Leftover grilled chicken can be reheated gently in a skillet or eaten cold, sliced thin for sandwiches or wraps.
- Don't dress the greens until serving time, once they're wilted there's no bringing them back.
Save This salad has become my go to when I want something that feels special but doesn't stress me out, and I hope it does the same for you. Enjoy every bright, juicy bite.
Recipe Questions
- → Can I prepare the bruschetta topping ahead of time?
Yes, you can make the tomato-basil topping up to 4 hours in advance. Store it in an airtight container in the refrigerator. The flavors will actually deepen as it sits. Just give it a gentle stir before serving.
- → What's the best way to grill chicken breasts evenly?
Pound chicken breasts to an even thickness of about 3/4 inch before grilling. This ensures they cook uniformly. Preheat your grill thoroughly and oil the grates to prevent sticking. Avoid pressing down on the chicken while cooking, as this squeezes out the juices.
- → Can I use store-bought rotisserie chicken instead?
Absolutely. Simply shred or slice 2 cups of rotisserie chicken and warm it gently before adding to the salad. This shortcut keeps prep time to just 15 minutes while maintaining all the delicious flavors.
- → How do I keep the salad greens crisp?
Wash and dry your greens thoroughly, then store them in the refrigerator until serving. Assemble the salad just before eating, or keep the greens and toppings separate and combine at the last moment. This prevents wilting from the tomato juices.
- → What wine pairs well with this salad?
Crisp white wines work beautifully with the fresh tomato and basil flavors. Try Sauvignon Blanc, Pinot Grigio, or Vermentino. The acidity complements the balsamic vinegar and balances the richness of the grilled chicken.
- → Is this salad suitable for meal prep?
Yes, but keep components separate. Store cooled grilled chicken, bruschetta topping, and dry greens in separate containers for up to 3 days. Assemble individual portions just before eating to maintain texture and prevent the greens from becoming soggy.