Grilled Panzanella

Ingredients for Grilled Panzanella

• 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 chilli or red jalapeño, seeded, finely chopped

• 2 cucchiaini di scorza di limone finemente grattugiata

• 2 tablespoons fresh lemon juice

• Sale kosher e pepe nero macinato fresco

• 1.4kg ripe tomatoes, assorted colours and sizes

• 30g loaf rustic or sourdough bread, cut into 1/2"-thick slices

• 1 garlic clove, halved

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, chilli, 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.

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 80ml 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 3/4 cup basil leaves to bowl with tomato mixture; toss to coat. Season panzanella to taste with salt and pepper and serve.

Avvertenza

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