Beef Panzanella Salad

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

The ingredient of Beef Panzanella Salad

• 1 red capsicum seeded coarsely chopped
• 1 yellow capsicum seeded coarsely chopped
• 200g coles bakery stone baked pane di casa bread roughly torn
• 1 red onion cut into thin wedges
• 1 4 cup 60ml olive oil
• 500g coles australian beef scotch fillet
• 100g perino tomatoes halved
• 1 2 cup 80g kalamata olives pitted
• 1 2 cup basil leaves
• 60g baby spinach
• 2 tablespoons olive oil extra
• 1 tablespoon red wine vinegar
• 1 garlic clove crushed
• 1 2 teaspoon caster sugar

The Instruction of beef panzanella salad

• 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
• 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
• 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

Nutritions of Beef Panzanella Salad

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