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Beef panzanella salad
Beef panzanella salad
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Prep Time:
15 minutes
Cook Time:
20 minutes
Total Time:
35 minutes
Transport yourself to Tuscany with this delicious Italian salad featuring grilled beef, ripe tomatoes, and crunchy bread.
Ingredients:
  • 1 red capsicum, seeded, coarsely chopped
  • 1 yellow capsicum, seeded, coarsely chopped
  • 200g stone baked pane di casa bread, roughly torn
  • 1 red onion, cut into thin wedges
  • 60ml olive oil
  • 500g Beef scotch fillet
  • 100g Perino tomatoes, halved
  • 80g olive
  • 125.00 ml basil leaves
  • 60g baby spinach
  • 36.40 gm olive oil, extra
  • 20.00 ml red wine vinegar
  • 2.50 gm caster sugar
Instructions:
  • Preheat the oven to 200C. Line a baking tray with baking paper. In a bowl, mix together capsicum, bread, onion, and oil. Season with your favorite herbs and spices. Spread the capsicum mixture on the prepared tray. Roast for 20 minutes or until the bread is golden and crispy. Enjoy the delicious roasted flavors!
  • Preheat a lightly oiled barbecue or chargrill over medium-high heat. Season the beef and cook for 3 minutes on each side for medium-rare or to your desired doneness. Remove from the heat, place on a plate, cover with foil, and let it rest for 5 minutes before slicing thickly.
  • Combine beef, capsicum mixture, tomatoes, olives, basil, and spinach in a bowl. In a small jug, mix extra oil, vinegar, garlic, and sugar. Season with salt and pepper. Drizzle the dressing over the salad and toss well to combine all the flavors.

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