Ingredients

Serves 6

　　

For Salad

1/2 pound crusty peasant-style bread, torn into bite-size pieces (about 6 cups)

　　3 large vine-ripened tomatoes (about 1 1/2 pounds), cut into 3/4-inch pieces

　　3/4 cup finely chopped inner (very pale green) celery ribs and leaves

　　1/3 cup small brine-cured black olives such as Gaeta or Niçoise, halved and pitted

　　1/4 cup finely chopped red onion

　　2 tablespoons drained capers

　　2 to 3 tablespoons red-wine vinegar

　　2 garlic cloves, minced and mashed to a paste with 1/2 teaspoon salt

　　1/3 cup extra-virgin olive oil

　　

For Chicken

3 whole skinless boneless chicken breasts (about 2 pounds total), halved

　　vegetable oil for brushing chicken

　　1 cup fresh basil leaves, torn into pieces

　　Garnish: whole celery leaves

　　

Make Salad:

Step 1

Preheat broiler.

　　

Step 2

On a large baking sheet spread bread in one layer and toast under broiler about 4 inches from heat until pale golden, about 3 minutes on each side. Cool bread. Bread may be toasted 2 days ahead and kept in a sealable bag at room temperature.

　　

Step 3

In a bowl toss together bread, tomatoes, chopped celery, olives, onion, and capers. In a blender or small food processor blend together vinegar, garlic paste, olive oil, and salt and pepper to taste until smooth and drizzle over salad. Toss salad well and let stand at room temperature while grilling chicken.

　　

Grill Chicken:

Step 4

Prepare grill.

　　

Step 5

Brush chicken with vegetable oil and season with salt and pepper. Grill chicken on a rack set 5 to 6 inches over glowing coals 4 to 5 minutes on each side, or until just cooked through. (Alternatively, chicken may be grilled in 2 batches in a hot well-seasoned ridged grill pan over moderately high heat.) Transfer chicken to a cutting board and cool.

　　

Step 6

Stir basil into salad. Slice chicken on the diagonal and serve with salad. Garnish each serving with whole celery leaves.