Grilled Panzanella
A rustic Italian bread salad featuring charred sourdough bread tossed with ripe tomatoes, fresh basil, and a zesty lemon-basil dressing. Perfect for summer entertaining.
Ingredients
- •1½ cups basil leaves
- •⅔ cup extra-virgin olive oil
- •1 large shallot
- •1 small Fresno chile
- •2 teaspoons lemon zest
- •2 tablespoons lemon juice
- •to taste salt and pepper
- •3 pounds tomatoes
- •12 ounces sourdough bread
- •1 clove garlic
- •halved
Cooking Instructions
- 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.
10 min
- 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.
30 min
- 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.
15 min
- 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.
5 min
