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Roast Beef Panzanella Salad

fast.cook's picture
Ingredients
  Stale whole wheat cibatta/French bread 6 Ounce, cut into 1-inch cubes (Day Old)
  Day old whole wheat cibatta/French bread 6 Ounce, cut into 1-inch cubes
  Ripe tomatoes 2 Large, coarsely chopped
  English cucumber 1⁄3 , chopped
  Red onion 1 Small, chopped
  Balsamic vinegar 3 Tablespoon
  Extra virgin olive oil 1 Tablespoon
  Chopped fresh mint 1⁄4 Cup (4 tbs)
  Capers 1 Tablespoon, drained
  Salt 1⁄2 Teaspoon
  Freshly ground pepper 1⁄4 Teaspoon
  Sliced lean beef roast 1⁄2 Pound, cut into strips
  Lean beef roast 1⁄2 Pound, cut into strips
Directions

1 Combine the ciabatta, tomatoes, cucumber, red onion, vinegar, oil, mint, capers, salt, and pepper in a large bowl. Toss well and let stand until the bread soaks up the juices, about 20 minutes.
2 Stir in the roast beef and serve at once.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Roasted
Ingredient: 
Beef

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