For our first dinner back home after a week spent in New York, I wanted something light, satisfying and full of flavor. This salad was a nice reprieve from the rich foods we ate in NYC and satisfied my craving. Serve this Italian grilled bread salad as a side dish or on its own for a beautifully fresh summer dinner.
{photo by freutcake}
Grilled Panzanella- Bon Appetit Magazine (August 2011)
1 ½ cups small to medium fresh basil leaves, divided
⅔ 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 ( I used mini heirloom tomatoes from Trader Joes)
1 12-ounce loaf rustic or sourdough bread, cut into ½"-thick slices
1 pinch garlic clove, halved
⅔ 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 ( I used mini heirloom tomatoes from Trader Joes)
1 12-ounce loaf rustic or sourdough bread, cut into ½"-thick slices
1 pinch garlic clove, halved
Directions
Purée ¾ cup basil leaves and ⅓ 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. Slice tomatoes into assorted wedges, rounds, and cubes; add to bowl with dressing. Toss to coat; let marinate at room temperature for 30 minutes. Meanwhile, build a medium-hot fire in a charcoal grill, or preheat a gas grill to high. Brush bread with remaining ⅓ 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. Add bread and remaining ¾ cup basil leaves to bowl with tomato mixture; toss to coat. Season panzanella to taste with salt and pepper and serve.
Lane Culpepper says
oh yum! that looks like something I could make!
comodore says
That was good