Recipe

Roast beef and panzanella salad

Take this Tuscan salad to work for lunch. Keep the bread at room temperature and salad in the fridge.

Jul 31, 2010 2:00pm
  • 10 mins preparation
  • 10 mins cooking
  • Serves 2
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Ingredients

Roast beef & panzanella salad
  • 150 gram ciabatta bread
  • 1/3 cup (80ml) olive oil
  • 1 clove garlic, crushed
  • 2 tablespoon red wine vinegar
  • 170 gram grape tomatoes, halved
  • 150 gram bottled roasted red capsicum, drained, chopped coarsely
  • 1/2 cup lightly packed fresh basil leaves, torn in half
  • 1/3 cup (50g) pitted black olives
  • 1 tablespoon baby capers, rinsed
  • 100 gram rare roast beef slices

Method

Roast beef & panzanella salad
  • 1
    Preheat oven to 200°C/400°F. Line an oven tray with baking paper.
  • 2
    Tear bread into bite-sized pieces. Place bread in a single layer on tray; drizzle with half the oil. Bake 10 minutes or until golden.
  • 3
    Place garlic, vinegar and remaining oil in a screw-top jar; shake well. Season to taste.
  • 4
    Place tomatoes, capsicum, basil, olives and capers in a large bowl with bread; toss gently to combine. Top with beef; drizzle with dressing.

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