Name: Grilled Panzanella
Yield: Makes 8 servings
Ingredients: 1 1/2 cups small to medium fresh basil leaves, divided; 2/3 cup plus 2 tablespoons extra-virgin olive oil, divided; 1 large shallot, thinly sliced; 1 small Fresno chile or red jalapeño, seeded, finely chopped; 2 teaspoons finely grated lemon zest; 2 tablespoons fresh lemon juice; Kosher salt and freshly ground black pepper; 3 pounds ripe tomatoes, assorted colors and sizes; 1 12-ounce loaf rustic or sourdough bread, cut into 1/2"-thick slices; 1 garlic clove, halved

Image may contain Food Dish Meal Lunch Plant Platter and Salad

Grilled PanzanellaChristopher Baker

To add a pungent touch of crunchiness to this classic Italian salad, after grilling the bread, rub it with garlic before tossing it with juicy tomatoes.

Recipe information

Yield
Makes 8 servings

Ingredients

1 1/2 cups small to medium fresh basil leaves, divided

2/3 cup plus 2 tablespoons extra-virgin olive oil, divided

1 large shallot, thinly sliced

1 small Fresno chile or red jalapeño, seeded, finely chopped

2 teaspoons finely grated lemon zest

2 tablespoons fresh lemon juice

Kosher salt and freshly ground black pepper

3 pounds ripe tomatoes, assorted colors and sizes

1 12-ounce loaf rustic or sourdough bread, cut into 1/2"-thick slices

1 garlic clove, halved

Preparation

Step 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.
Step 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.
Step 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.
Step 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.

Nutrition Per Serving

Per serving: 282.6 calories

47.2% calories from fat

14.8 g fat

2.2 g saturated fat

0 mg cholesterol

30.9 g carbohydrates

2.6 g dietary fiber

4.8 g total sugars

28.4 g net carbohydrates

6.4 g protein

300.0 mg sodium

#### Nutritional analysis provided by Bon Appétit

TagsSalad Italian European Basil Herbs & Spices Fresno Chile Chile Vegetable Tomato Starter Lunch Dinner Dairy Free Nut Free Vegan Vegetarian Grilling Blender Summer Bon Appétit

Recipe notes

See Related Recipes and Cooking Tips

Our 32 Favorite Bread Salad Recipes
These panzanella variations are proof that salads should have more carbs.

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Nutrition Per Serving

Recipe notes

Our 32 Favorite Bread Salad Recipes