Grilled Panzanella

Preparation 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. 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 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. 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. 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

Preparation 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. 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 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. 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. 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