Grilled Sourdough Panzanella

Grilled Sourdough Panzanella
Photo by Scott Phillips


  • 3 Tbs. chopped fresh basil
  • 3 Tbs. red-wine vinegar
  • Kosher salt and freshly ground black pepper
  • ½ cup extra-virgin olive oil
  • 4-½-inch-thick slices (about 8 oz.) from the center of a round sourdough loaf (a boule)
  • 1-½ lb. ripe, meaty tomatoes, cut into ½-inch dice (about 3-½ cups)
  • 1 small clove garlic, coarsely chopped
  • + 4 more ingredients
    • 2 Tbs. capers, drained and rinsed
    • 1 small shallot, sliced into thin rings
    • 3 Tbs. chopped fresh mint
    • 1 small English cucumber, seeded and cut into ½-inch dice (about 1-½ cups)

Heat a gas grill with all burners on medium. Brush the bread with 1/4 cup of the 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 min. per side. When the bread is cool enough to handle, cut it ...

View full recipe at Fine Cooking


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