Grilled Panzanella

Total Time: 35 mins Preparation Time: 30 mins Cook Time: 5 mins

Ingredients

• Servings: 8
• 1 1/2 cups small to medium fresh basil leaves, divided
• 2/3 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

Recipe

• 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. set a fine-mesh strainer over a large bowl. strain mixture into the bowl, pressing on solids to extract as much oil as possible. discard solids in strainer.
• 2 add shallot through lemon juice to the strained oil, whisking to blend, season to taste. dressing can be made one day ahead; bring to room temperature and re-whisk before using.
• 3 slice tomatoes into assorted wedges, rounds, and cubes; add to bowl with dressing. toss to coat; let marinate at room temperature for 30 minutes.
• 4 meanwhile, build a medium-hot fire in a charcoal grill, or preheat a gas grill on high. 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. rub grilled bread with cut sides of garlic clove, then tear bread into one- to two-inch pieces.
• 5 add bread and remaining 3/4 cup basil leaves to bowl with tomato mixture; toss to coat. adjust seasonings before serving.