This colorful salad combines the best of the classic Spanish soup, gazpacho, and the Italian bread salad, panzanella. Chop the vegetables and toast the bread cubes ahead of time, but toss the salad right before serving because the bread will soak up the juices and become soggy if it sits too long. If you prefer a drier panzanella, simply add less dressing. Use olive oil-flavored cooking spray if you have it.
4 ounces French bread, cut into (1/2-inch) cubes
3 1/2 cups chopped seeded tomato (about 2 pounds)
2 cups chopped skinless, boneless rotisserie chicken breast meat