Beef panzanella salad

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

Recipe «Beef panzanella salad» presented in category Recipes / Salads, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.