Prep 30 mins
Cook 5 mins
From Bon Appetit, August, 2011.
- 1 1⁄2 cups small to medium fresh basil leaves, divided
- 2⁄3 cup extra virgin olive oil, divided, plus an additional
- 2 tablespoons extra virgin olive oil
- 1 large shallot, thinly sliced
- 1 small fresno chilies or 1 small red jalapeno chile, seeded, finely chopped
- 2 teaspoons finely grated lemon zest
- 2 tablespoons fresh lemon juice
- kosher salt and black pepper
- 3 lbs ripe tomatoes, assorted colors and sizes
- 1 twelve-ounce loaf of rustic bread, cut in 1/2-inch slices (or sourdough bread)
- 1 garlic clove, halved
- Puree 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 the bowl, pressing on solids to extract as much oil as possible. Discard solids in strainer.
- Add shallot through lemon juice to the strained oil, whisking to blend, Season to taste. Dressing can be made one day ahead; bring to room temperature and re-whisk before using.
- Slice tomatoes into assorted wedges, rounds, and cubes; add to bowl with dressing. Toss to coat; let marinate at room temperature for 30 minutes.
- Meanwhile, build a medium-hot fire in a charcoal grill, or preheat a gas grill on high. Brush bread with remaining 1/3 cup olive oil, season with salt and pepper, and grill bread until slightly charred in spots, about 2 minutes per side. Rub grilled bread with cut sides of garlic clove, then tear bread into one- to two-inch pieces.
- Add bread and remaining 3/4 cup basil leaves to bowl with tomato mixture; toss to coat. Adjust seasonings before serving.