Based off a recipe by Alton Brown, this is a fast and gorgeous dinner, perfect for tomatoes in August.
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Make a combo of chopped tomatoes, kalamata olives and scallions. Toss with olive oil. Reserve a few of the greens from the scallions
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Chop a loaf of crusty Italian bread into bite-sized pieces
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Shred a rotisserie chicken (skin off and bones removed) and heat on a cooking sheet under the broiler. When hot, move to a serving bowl. Cover to keep warm. Bonus points if the bowl is handmade 🎉
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Onto the same baking sheet, pour out the tomato combo and broil until the tomatoes start to blister. Remove to a small bowl
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Same baking sheet! Bread gets drizzled with olive oil and salt, and goes under the broiler. Watch carefully-- it is very easy to burn the bread at this stage! When golden brown, add to the big serving bowl with the chicken
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Top the chicken and bread with the tomatoes, some crumbled goat cheese, and scallion greens for color
Roast up some chickpeas for a vegetarian option!
Enjoy!