Name: Grilled Panzanella
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

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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 notes

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