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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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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:
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 |
Directions:
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.
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.
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.
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.
5. Per serving: 282.6 calories, 47.2% calories from fat, 14.8 g fat, 2.2 g saturated fat, 0 mg cholesterol, 30.9 g carbohydrates, 2.6 g dietary fiber, 4.8 g total sugars, 28.4 g net carbohydrates, 6.4 g protein, 300.0 mg sodium Nutritional analysis provided by Bon Appétit
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