Grilled Panzanella with Italian Sausage and Chicken


This is a summertime favorite of my family. The grilled bread, vegetables, and meats add that smoky char while the dressing adds the tang and sweetness. Serving over arugula gives the salad that peppery finish we all love. By not mixing the arugula into the dressing, you can save any leftovers and just warm slightly and then serve over the arugula.

Prep Time:
40 mins
Cook Time:
20 mins
Additional Time:
10 mins
Total Time:
1 hrs 10 mins
10 servings



  • ¾ cup red wine vinegar

  • ½ cup balsamic vinegar

  • 5 cloves garlic

  • 3 tablespoons capers, drained

  • 3 tablespoons dried oregano

  • 3 tablespoons agave nectar

  • 2 tablespoons Dijon mustard

  • 2 tablespoons grated Parmesan cheese

  • salt and ground black pepper to taste

  • 1 cup olive oil


  • 1 pound skinless, boneless chicken breast halves

  • 4 tablespoons olive oil, divided, or to taste

  • 1 tablespoon salt-free Italian seasoning

  • 1 teaspoon garlic powder

  • salt and ground black pepper to taste

  • 4 roma tomatoes

  • 3 red bell peppers

  • 1 large red onion, thickly sliced

  • 1 large crusty French baguette

  • 1 pound sweet Italian chicken sausage

  • 1 (8 ounce) package mozzarella cheese

  • 4 cups arugula

  • ½ cup shredded Parmesan cheese


  1. Combine red wine vinegar, balsamic vinegar, garlic, capers, oregano, agave nectar, Dijon mustard, Parmesan cheese, salt, and pepper in an electric blender to make the dressing. Blend, gradually pouring in olive oil, until well combined. Set aside.

  2. Toss chicken breasts with 1 1/2 tablespoons olive oil, Italian seasoning, garlic powder, salt, and pepper in bowl.

  3. Toss tomatoes, bell peppers, and red onion slices with 1 1/2 tablespoons olive oil. Season with salt and pepper.

  4. Slice baguette lengthwise into quarters to get 4 long 'sticks.' Place sticks on a sheet pan and coat with remaining tablespoon olive oil.

  5. Preheat an outdoor grill for medium-high heat and lightly oil the grate.

  6. Place chicken and sausage on the preheated grill and cook, flipping occasionally until meats are no longer pink in the centers, 12 to 15 minutes. Add vegetable mixture and bread sticks to the grill and cook until moderately charred throughout, about 5 minutes. Transfer cooked items onto a sheet pan for easy transport. Let cool 10 to 15 minutes.

  7. Remove stems and seeds from the grilled bell peppers. Dice peppers, onion, tomatoes, baguette, sausage, chicken, and mozzarella cheese into roughly 1/2-inch pieces. Toss in a large bowl with dressing. Serve over arugula and top with shredded Parmesan cheese.

Nutrition Facts (per serving)

701 Calories
46g Fat
46g Carbs
28g Protein
Nutrition Facts
Servings Per Recipe 10
Calories 701
% Daily Value *
Total Fat 46g 59%
Saturated Fat 11g 56%
Cholesterol 62mg 21%
Sodium 1170mg 51%
Total Carbohydrate 46g 17%
Dietary Fiber 4g 14%
Total Sugars 11g
Protein 28g
Vitamin C 53mg 264%
Calcium 327mg 25%
Iron 4mg 23%
Potassium 493mg 10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.