Editor's note: Each Saturday afternoon we bring you a Sunday Supper recipe. Why on Saturday? So you have time to shop and prepare for tomorrow.
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Tomato-mint panzanella is made with jus-infused croutons cooked alongside roast chicken [Photograph: Jennifer Olvera]

Summer and panzanella go hand-in-hand. It's a great way to use up juicy, sweet tomatoes and garden herbs. It's pretty interchangeable, too, which adds to the appeal. I've used mint here, but basil is the standard. Have some thyme on hand? Toss a few leaves into the mix. As for the bread, pretty much any crusty loaf will do. If it's a bit stale, all the better.

If you really want to make the dish rustic, go ahead and tear the chicken from the bones and toss the meat into the panzanella mix.

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Roasted Chicken With Tomato-Mint Panzanella »

About the author: Jennifer Olvera is a veteran food and travel writer and author of "Food Lovers' Guide to Chicago." Follow her on Twitter @olverajennifer.

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