Grilled Panzanella
Serves: 4
Graciela O'Reilly
1 January 1970
Based on User reviews:
47
Spice
56
Sweetness
60
Sourness
37
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
1 large
Shallot (thinly sliced)1 small
Chile (fresno)2 tsps
Lemon Zest (finely grated)2 tbsps
Lemon Juice (fresh)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
2
Set a fine-mesh strainer over a large bowl
3
Strain mixture into bowl, pressing on solids to extract as much oil as possible; discard solids in strainer
4
Add shallot, chile, lemon zest, and lemon juice to basil oil; whisk to blend
5
Season to taste with salt and pepper
6
DO AHEAD: Dressing can be made 1 day ahead
7
Cover and chill
8
Return to room temperature and rewhisk before using
9
Slice tomatoes into assorted wedges, rounds, and cubes; add to bowl with dressing
10
Toss to coat; let marinate at room temperature for 30 minutes
11
Meanwhile, build a medium-hot fire in a charcoal grill, or preheat a gas grill to high
12
Brush bread with remaining 1/3 cup olive oil
13
Season with salt and pepper
14
Grill bread until charred in spots, about 2 minutes per side
15
Rub grilled bread with cut sides of garlic clove
16
Tear bread into 1"-2" pieces
17
Add bread and remaining 3/4 cup basil leaves to bowl with tomato mixture; toss to coat
18
Season panzanella to taste with salt and pepper and serve
19
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
20
Set a fine-mesh strainer over a large bowl
21
Strain mixture into bowl, pressing on solids to extract as much oil as possible; discard solids in strainer
22
Add shallot, chile, lemon zest, and lemon juice to basil oil; whisk to blend
23
Season to taste with salt and pepper
24
DO AHEAD: Dressing can be made 1 day ahead
25
Cover and chill
26
Return to room temperature and rewhisk before using
27
Slice tomatoes into assorted wedges, rounds, and cubes; add to bowl with dressing
28
Toss to coat; let marinate at room temperature for 30 minutes
29
Meanwhile, build a medium-hot fire in a charcoal grill, or preheat a gas grill to high
30
Brush bread with remaining 1/3 cup olive oil
31
Season with salt and pepper
32
Grill bread until charred in spots, about 2 minutes per side
33
Rub grilled bread with cut sides of garlic clove
34
Tear bread into 1"-2" pieces
35
Add bread and remaining 3/4 cup basil leaves to bowl with tomato mixture; toss to coat
36
Season panzanella to taste with salt and pepper and serve