Rotisserie Chicken Panzanella
- ½ Loaf sourdough boule or similar rustic bread
- 4 Tablespoons extra-virgin olive oil, divided
- ½ Small red onion, thinly sliced
- 2 Ears corn, husks removed
- 3 to 4 Medium colorful heirloom tomatoes, cut into wedges
- 1 Rotisserie chicken
- 1 Tablespoon plus 1 teaspoon balsamic vinegar
- ¼ Teaspoon freshly ground black pepper, plus more as needed
- Flaky salt, such as Maldon, or kosher salt
- ½ Bunch fresh basil
- Sourdough boule
- Red onion
- Heirloom tomatoes
- Rotisserie chicken
- Balsamic vinegar
- Flaky salt
- Extra-virgin olive oil
- Black pepper
- Arrange a rack in the middle of the oven and heat the oven to 375°F. Cut the ½ loaf of bread into cubes. Place on a rimmed baking sheet, drizzle with 2 tablespoons of the olive oil, and toss to coat. Arrange in a single layer. Bake, turning as needed, until golden-brown on all sides, 10 to 12 minutes. Meanwhile, prepare the remaining ingredients.
- Thinly slice the ½ small red onion and cut the kernels from the 2 ears of corn; place together in a medium bowl. Cut the 3 to 4 tomatoes into wedges. Remove the meat from the chicken (save the rest to make stock), then slice into ¼ -inch thick pieces.
- Place the 1 tablespoon plus 1 teaspoon balsamic vinegar, remaining 2 tablespoons olive oil, ¼ teaspoon black pepper, and a pinch of salt in a small jar. Seal and shake vigorously until emulsified, about 20 seconds.
- Arrange the chicken, tomato wedges, and toasted bread on a platter. Scatter the corn and sliced red onion over the top. Drizzle with the dressing. Tear the leaves from the ½ bunch basil over the salad. Season with more salt and pepper as needed. Toss and eat immediately.