PANZANELLA 

PANZANELLA
{adapted from a New York Times recipe}
2 cups grape or cherry tomatoes, halved
1 clove garlic, grated
2 tablespoons olive oil
Pinch of salt and pepper
2-3 cups of meat from a rotisserie chicken, skin removed and reserved
Juice of 1 lemon
½ teaspoon dijon or coarse ground mustard
1 teaspoon honey
¼ cup olive oil plus more for drizzling pan
Pinch salt and pepper
2-3 tablespoons capers, drained
1 (10-ounce) baguette or ciabatta, cut into 1” cubes
1 clove garlic, smashed
Fresh oregano
1 english cucumber, sliced
¼ red onion cut into thin slices
Crumbled feta cheese
In a small bowl, toss tomatoes with grated garlic, olive oil and salt and pepper. Set aside.
Chop the chicken into bites and place in a large bowl. Whisk together the lemon juice, mustard, and honey. Then whisk in the olive oil. Season with pinch of salt and pepper. Pour into the large bowl with the chicken.
Chop the reserved chicken skin. Heat a large saute pan swirled with oil over medium heat, and saute the chopped chicken skin and drained capers until the skin is crisp. Remove to a paper towel-lined plate to cool.
Swirl the same pan with olive oil. Saute the cubed bread with smashed garlic and fresh oregano until it is browning and toasted. Remove to a pan and allow to cool.
In the large bowl with the chicken, stir in the tomatoes, the sliced cucumber, the sliced onion, and the toasted bread. Serve on a pretty platter or in individual shallow bowls garnished with more fresh oregano leaves, fresh basil, and topped with a light crumble of feta cheese. Salt and pepper to taste.