Beef panzanella salad

Cooking Salads Beef panzanella salad

Take a trip to Tuscany with this classic Italian salad made with grilled beef, fresh tomatoes, and crispy bread.

Lables: Fish free Lactose free Milk free Peanut free Shellfish free Tree nut free
  1. Preheat oven to 200C. Line a baking tray with baking paper. Place combined capsicum, bread, onion and oil in a bowl. Season. Toss to combine. Place capsicum mixture on prepared tray. Roast for 20 mins or until bread is golden and crispy.
  2. Meanwhile, heat a lightly oiled barbecue or chargrill over medium-high heat. Season beef. Cook for 3 mins each side for medium-rare or until cooked to your liking. Transfer to a plate and cover with foil. Set aside for 5 mins to rest. Thickly slice.
  3. Place beef, capsicum mixture, tomatoes, olives, basil and spinach in a bowl. Combine extra oil, vinegar, garlic and sugar in a small jug. Season. Pour over salad and toss to combine.

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1 red capsicum, seeded, coarsely chopped
1 yellow capsicum, seeded, coarsely chopped
200g Coles Bakery stone baked pane di casa, roughly torn
1 red onion, cut into thin wedges
1/4 cup olive oil
500g Coles Australian Beef scotch fillet
100g Perino tomatoes, halved
1/2 cup kalamata olives, pitted
1/2 cup basil leaves
60g baby spinach
2 tbsp olive oil, extra
1 tbsp red wine vinegar
1 garlic clove, crushed
1/2 tsp caster sugar

Adv

Autors
Preparation time
15
Cooking time
20
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
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