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Grilled Panzanella

Name: Grilled Panzanella
Cuisine: italian
Ingredients: 1 1/2 cups small to medium fresh basil leaves, divided; 2/3 cup plus 2 tablespoons extra-virgin olive oil, divided; 1 large shallot, thinly sliced; 1 small Fresno chile or red jalapeño, seeded, finely chopped; 2 teaspoons finely grated lemon zest; 2 tablespoons fresh lemon juice; Kosher salt and freshly ground black pepper; 3 pounds ripe tomatoes, assorted colors and sizes; 1 12-ounce loaf rustic or sourdough bread, cut into 1/2"-thick slices; 1 garlic clove, halved

A small grocery run gets this on the table.

Ingredients

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directions

1.
Purée 3/4 cup basil leaves and 1/3 cup plus 2 tablespoons oil in a blender until smooth and only tiny flecks of basil remain. Set a fine-mesh strainer over a large bowl. Strain mixture into bowl, pressing on solids to extract as much oil as possible; discard solids in strainer. Add shallot, chile, lemon zest, and lemon juice to basil oil; whisk to blend. Season to taste with salt and pepper. DO AHEAD: Dressing can be made 1 day ahead. Cover and chill. Return to room temperature and rewhisk before using.
2.
Slice tomatoes into assorted wedges, rounds, and cubes; add to bowl with dressing. Toss to coat; let marinate at room temperature for 30 minutes.
3.
Meanwhile, build a medium-hot fire in a charcoal grill, or preheat a gas grill to high. Brush bread with remaining 1/3 cup olive oil. Season with salt and pepper. Grill bread until charred in spots, about 2 minutes per side. Rub grilled bread with cut sides of garlic clove. Tear bread into 1"-2" pieces.
4.
Add bread and remaining 3/4 cup basil leaves to bowl with tomato mixture; toss to coat. Season panzanella to taste with salt and pepper and serve.

Recipes sourced from Epicurious.com.

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