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Rouge’s grilled panzanella salad


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Rouge’s grilled panzanella salad 1 Picture


  • 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


Adapted from


Step 1

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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