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about one about one/about two cups small to medium fresh basil leaves, dividedabout two/three cup plus about two tablespoons extra-virgin, olive oil (Recipes by ingridients olive oil) dividedabout one large shallot, thinly slicedabout one small Fresno chile or red jalapeño, seeded, finely choppedabout two teaspoons finely grated lemon zestabout two tablespoons fresh lemon juiceKosher salt and freshly ground black pepperthree pounds ripe tomatoes, assorted colors and sizesabout one twelve-ounce loaf rustic or sourdough bread, cut into about one/about two"-thick slicesabout one garlic clove, halved. Grilled Panzanella. .
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