Ingredients
- 4 1/2-inch-thick slices sourdough (from the center of a boule; about 8 oz.)
- 1/2 cup extra-virgin olive oil
- Kosher salt and freshly ground black pepper
- 1 small shallot, thinly sliced into rings
- 3 Tbs. red-wine vinegar
- 1 small clove garlic, coarsely chopped
- 11/2 lb. ripe, meaty tomatoes, cut into 1/2-inch dice (about 31/2 cups)
- 1 small English cucumber, seeded and cut into 1/2-inch dice (about 11/2 cups)
- 3 Tbs. chopped fresh basil
- 3 Tbs. chopped fresh mint
- 2 Tbs. capers, rinsed
Directions
- Heat a gas grill with all burners on medium. Brush the bread with 1/4 cup of the olive oil and season it with 1/4 tsp. kosher salt and a few grinds of pepper. Grill the bread on both sides, checking frequently, until nicely browned, 3 to 4 minutes per side. When the bread is cool enough to handle, cut it into 1/2-inch cubes.
- In a small bowl, soak the shallot in the vinegar for 10 minutes. With a slotted spoon, transfer the shallot to a large bowl, reserving the vinegar. Sprinkle the garlic with 1/4 tsp. kosher salt and mash it into a paste on a cutting board with the side of a chef’s knife. Whisk the mashed garlic, the remaining 1/4 cup olive oil, 1/4 tsp. kosher salt, and 1/8 tsp. pepper into the reserved vinegar.
- Toss the bread cubes, tomatoes, cucumber, basil, mint, capers, and vinaigrette in the bowl with the shallot. Season the panzanella to taste with kosher salt and pepper and serve.
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