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Caprese steak salad
Caprese steak salad
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Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Savor this vibrant Italian beef salad with juicy tomatoes, fragrant basil, and grilled sourdough.
Ingredients:
  • 4 slices Stone Baked Sourdough White Vienna
  • 2 Beef Porterhouse Steaks
  • 350g mixed medley tomatoes, sliced
  • 2 vine-ripened tomatoes, thinly sliced
  • 2 roma tomatoes, thinly sliced
  • 100g marinated fetta
  • 250.00 ml basil leaves
  • 40g olive
  • 20.00 ml baby capers
  • 36.40 gm extra virgin olive oil
  • 30.00 ml balsamic vinegar
Instructions:
  • 1. Heat up a barbecue grill or chargrill on high heat. Spritz both sides of the bread with olive oil spray. Grill each side for 1-2 minutes until lightly charred. Place on a plate and tear into large pieces.
  • Season the steaks generously. Sear each side for 2 1/2 minutes for medium-rare or until desired doneness. Remove from heat and place on a plate. Cover and let rest for 5 minutes.
  • Slice the steaks thinly. Place the tomatoes and bread together on a platter. Top with the sliced steak, then sprinkle with feta cheese and fresh basil leaves. In a bowl, mix together olives, capers, olive oil, and vinegar. Drizzle the mixture over the salad.

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