Rouge's grilled panzanella salad


  • Prep Time15 mins
  • Total Time35 mins
  • Makes4 Servings
Rouge's grilled panzanella salad

Angus Fergusson

Chatelaine Triple Tested


  • 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


  • 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.