Stan says “We just made this, and it is a great version of a panzanella, with basic simple ingredients. It also helped that we had the vegetables in the garden.  Use a good crusty bread.  Only change was to not rub garlic on the bread, but put it in the dressing with the shallots.”

Ingredients:

• 1 1/2 c small to medium fresh basil leaves, divided
• 2/3 c plus 2 Tab extra-virgin olive oil, divided
• 1 large shallot, thinly sliced
• 1 small Fresno chile or red jalapeño, seeded, finely chopped
• 2 tsp finely grated lemon zest
• 2 Tab 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.
2. Set a fine-mesh strainer over a large bowl.
3. Strain mixture into bowl, pressing on solids to extract as much oil as possible.
4. Discard solids in strainer.
5. Add shallot, chile, lemon zest, and lemon juice to basil oil.
6. Whisk to blend.
7. 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.

1. Slice tomatoes into assorted wedges, rounds, and cubes.
2. Add to bowl with dressing.
3. Toss to coat.
4. Let marinate at room temperature for 30 minutes.
5. Meanwhile, build a medium-hot fire in a charcoal grill, or preheat a gas grill to high.
6. Brush bread with remaining 1/3 cup olive oil.
7. Season with salt and pepper.
8. Grill bread until charred in spots, about 2 minutes per side.
9. Rub grilled bread with cut sides of garlic clove.
10. Tear bread into 1″-2″ pieces.
11. Add bread and remaining 3/4 cup basil leaves to bowl with tomato mixture.
12. Toss to coat.
13. Season panzanella to taste with salt and pepper and serve.

Serves:  8

https://www.epicurious.com via Stan Pedzick