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.
Ingredients
Makes 8 servings
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
Leave a Review
Reviews (5)
Back to TopThis was delicious! I was skeptical about the red chile but had a pablano chile and it gave it great kick. Nice twist on a old favorite. Great ideas from other reviews as well.
sanny1
Boston
9/3/2012
这很美味,很容易使……后directions except as other reviewers mentioned, left the grilled bread separate so each guest could mix it in on their own as desired. It was such a hit with our fathers day crowd. will definately make again and again
Anonymous
Malvern PA
6/17/2012
Such a great summer recipe! I used all sorts of different heirloom tomatoes (purpley, greenish, red, yellow, orange) and it was a beautiful dish. I don't have a grill, so I broiled the bread with olive oil but added one little thing...Instead of discarding the basil after making the oil, I spread it onto the bread before I broiled it. Delicious! Also, I tore the bread up and put it in the bottom of each bowl, ladled the tomato mixture on top, then tossed it. When cooking for two, I like to make the whole recipe and use leftovers, so this way I still have the rest of the tomato mixture (sans soggy bread) to eat again later.
alicefs
nashville, tn
8/9/2011
This was delicious! I accidentally used all of my 1ish cup of basil leaves to make the basil oil so I didn't have basil to add into the salad later but I don't think it mattered. I didn't end up adding the chile, but I don't think it was necessary. I also used a little extra oil and lemon juice than called for to stretch the dressing. For the tomatoes, I used 3 pounds of heirloom tomatoes. I used most of a 16 oz sour batard loaf and broiled slices drizzled with oil, salt, pepper, garlic powder, and dried basil. There was a lot of liquid in the salad because of the dressing and juice from the tomatoes so we added the bread pieces after serving to prevent them from getting too mushy. I will definitely be making this again sometime soon!
Anonymous
berkeley, ca
8/8/2011
YUM! The basil dressing beautifully enhances the summer tomatoes without stealing the spotlight. I love pouring the marinated tomatoes and dressing over pasta for a simple no-cook sauce. I top the pasta with torn pieces of grilled bread, which absorb the dressing and add texture to the pasta. Great for summer dinners!
Anonymous
Los Angeles
7/31/2011
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