Grilled Panzanella

Name: Grilled Panzanella
Ingredients: 1 12 cups small to medium fresh basil leaves, divided; 23 cup extra virgin olive oil, divided, plus an additional; 2 tablespoons extra virgin olive oil; 1 large shallot, thinly sliced; 1 small fresno chilies or 1 small red jalapeno chile, seeded, finely chopped; 2 teaspoons finely grated lemon zest; 2 tablespoons fresh lemon juice; kosher salt and black pepper; 3 lbs ripe tomatoes, assorted colors and sizes; 1 twelve-ounce loaf of rustic bread, cut in 1/2-inch slices (or sourdough bread); 1 garlic clove, halved

11 ingredients

13 steps

Ingredients

1 12 cups small to medium fresh basil leaves, divided
23 cup extra virgin olive oil, divided, plus an additional
2 tablespoons extra virgin olive oil
1 large shallot, thinly sliced
1 small fresno chilies or 1 small red jalapeno chile, seeded, finely chopped
2 teaspoons finely grated lemon zest
2 tablespoons fresh lemon juice
kosher salt and black pepper
3 lbs ripe tomatoes, assorted colors and sizes
1 twelve-ounce loaf of rustic bread, cut in 1/2-inch slices (or sourdough bread)
1 garlic clove, halved

Directions

1

Puree 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.
2

Set a fine-mesh strainer over a large bowl.
3

Strain mixture into the bowl, pressing on solids to extract as much oil as possible.
4

Discard solids in strainer.
5

Add shallot through lemon juice to the strained oil, whisking to blend, Season to taste.
6

Dressing can be made one day ahead; bring to room temperature and re-whisk before using.
7

Slice tomatoes into assorted wedges, rounds, and cubes; add to bowl with dressing.
8

Toss to coat; let marinate at room temperature for 30 minutes.
9

Meanwhile, build a medium-hot fire in a charcoal grill, or preheat a gas grill on high.
10

Brush bread with remaining 1/3 cup olive oil, season with salt and pepper, and grill bread until slightly charred in spots, about 2 minutes per side.
11

Rub grilled bread with cut sides of garlic clove, then tear bread into one- to two-inch pieces.
12

Add bread and remaining 3/4 cup basil leaves to bowl with tomato mixture; toss to coat.
13

Adjust seasonings before serving.