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 teaspoons finely grated lemon zest

• 2 tablespoons fresh lemon juice

• Kosher salt and freshly ground black pepper

• 1.4kg ripe tomatoes, assorted colours and sizes

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

• 1 garlic clove, halved

How to make Grilled Panzanella

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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.