Rouge's grilled panzanella salad

This article has not been rated yet.

PREP TIME

15 min

TOTAL TIME

35 min

Makes

4 Servings

Rouge's grilled panzanella salad

Angus Fergusson


Ingredients

  • 1/2 loaf day-old baguette , sliced lengthwise
  • 2/3 cup extra-virgin olive oil
  • 2 tbsp white-wine vinegar
  • 6 ripe, firm tomatoes , coarsely chopped
  • 1/2 cup kalamata olives , pitted and sliced
  • 2-Jan red onion , finely chopped
  • 1/2 tsp kosher salt
  • 1 cup fresh basil leaves , shredded

Instructions

  • Preheat barbecue to medium.
  • Brush both sides of bread with 1 tbsp oil. Whisk remaining oil with vinegar in a large bowl. Add tomatoes, olives, onion and salt. Season with pepper. Let stand 20 min.
  • Oil grill, then toast bread, with lid open, until grill marks form, 2 min per side. Transfer to a cutting board and cut into bite-sized cubes. Stir bread along with basil into tomato mixture. Serve with Grilled t-bone with lemony maître d’ butter.

Nutrition (per serving)

  • Calories
  • 530,
  • Protein
  • 7 g,
  • Carbohydrates
  • 37 g,
  • Fat
  • 41 g,
  • Fibre
  • 5 g,
  • Sodium
  • 797 mg.