Rouge’s grilled panzanella salad

Photo by Mara M.
Adapted from chatelaine.com

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from chatelaine.com

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 pitted kalamata olives, sliced

  • 1/2

    red onion, finely chopped

  • 1/2

    tsp kosher salt

  • 1

    cup fresh basil leaves, shredde

Directions

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.

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