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Epicurious

Grilled Panzanella

4.8

(10)

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

  1. 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
TagsSaladItalianEuropeanBasilHerbs & SpicesFresno ChileChileVegetableTomatoStarterLunchDinnerDairy FreeNut FreeVeganVegetarianGrillingBlenderSummerBon Appétit

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