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4 to 6
Medium
By Peter Sherman and Stephanie Banyas
Published 2019
Panzanella really is a summer salad, typically made when home gardens and farm stands are overrun with fresh, ripe beefsteak tomatoes. This salad is so popular that we keep it on the menu all year long, and instead of risking mushy out-of-season tomatoes, I just use my tomato confit, which adds a concentrated hit of tomato flavor.
Make the vinaigrette: Combine the vinegar, basil, garlic, salt, pepper, and a few tablespoons of water in a blender and blend until smooth. With the motor running, slowly add the oil and blend until emulsified. The vinaigrette can be stored, tightly covered, in the refrigerator for up to 1 day.
Make the salad: Preheat a grill to high or heat a grill pan over high heat. Brush both sides