Rouge's grilled panzanella salad

Name: Rouge's grilled panzanella salad
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
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

Prep Time15 min
Total Time35 min
Makes4 Servings

By Chatelaine

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 7g, Carbohydrates 37g, Fat 41g, Fibre 5g, Sodium 797mg.

FILED UNDER:

barbecue grill side dishes vegetables Salads Breads

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