Roast Beef Panzanella Salad
|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|
|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|
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.