Grilled Panzanella

Grilled Panzanella
Grilled Panzanell It can be enjoyed any time, but it is especially good for The Fourth Of July. It works well as a budget friendly side dish.

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.
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Fresh BasilFresh Basil
ExtractExtract
BasilBasil
Cooking OilCooking Oil
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SieveSieve
BlenderBlender
BowlBowl
2
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.
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Salt And PepperSalt And Pepper
Lemon JuiceLemon Juice
Lemon ZestLemon Zest
Basil OilBasil Oil
ShallotShallot
Chili PepperChili Pepper
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WhiskWhisk
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.
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TomatoTomato
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BowlBowl
4
Meanwhile, build a medium-hot fire in a charcoal grill, or preheat a gas grill to high.
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GrillGrill
5
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.
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Salt And PepperSalt And Pepper
Whole Garlic ClovesWhole Garlic Cloves
Olive OilOlive Oil
BreadBread
Dry Seasoning RubDry Seasoning Rub
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GrillGrill
6
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.
Ingredients you will need
Salt And PepperSalt And Pepper
Fresh BasilFresh Basil
TomatoTomato
BreadBread
Equipment you will use
BowlBowl
7
Bon Appétit
DifficultyHard
Ready In45 m.
Servings8
Health Score31
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