Name: Grilled Panzanella
Yield: 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 pinch garlic clove, halved

Skip to main content

Image may contain Dish Food Meal and Salad

Recipe notes

Back to top